baking · Dessert

Vegan Pumpkin Cupcakes and Cream Cheese Frosting

The cupcakes are vegan, the frosting can be vegan if you want it to be or you can have it with real cream cheese. As always, I am flexible with how I cook and with my ingredient choices,.

Vegan Pumpkin Cupcakes


  • 1 cup canned pumpkin purée
  • 1/3 cup canola oil
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • ¼ cup light vanilla soy milk
  • 1 tsp pure vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp freshly ground nutmeg
  • 1/8 tsp ground cloves
  • ¼ tsp kosher salt
  • ½ tsp baking powder
  • ½ tsp baking soda


  1. Preheat the oven to 350° and line a 12 count muffin pan with double paper liners.
  2. In a large bowl whisk the pumpkin through vanilla together, until smooth.
  3. In a medium mixing bowl whisk the dry ingredients together.
  4. Add the dry to the wet and stir with a whisk until just mixed (a few small lumps are OK).
  5. Divide evenly between the prepared cups, a large disher helps.
  6. Bake for 25 to 30 minutes, or until the tops are firm to touch and a toothpick comes out clean (check 3 – 4 cupcakes to be sure).
  7. Let cool on the counter for a few minutes, then transfer to a cooling rack.

Makes 12 cupcakes.

Cream cheese Frosting (or shall I say glaze?)


  • 1 ounce cream cheese, vegan or regular dairy low-fat
  • 1 Tbsp tub margarine “butter” spread (heart healthy preferably)
  • 1 Tbsp pure maple syrup
  • ¼ pure vanilla extract
  • 1 cup powdered sugar


  1. Beat the cream cheese and butter spread until fluffy, add in the maple syrup and vanilla, beat till combined.
  2. With the mixer on low add in the sugar and beat in, once absorbed turn up to high and beat for 2 to 3 minutes.
  3. Spread on cooled cupcakes, it will run over the side a bit before it hardens up.
  4. Store in the refrigerator.

Glazes 12 cupcakes.


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