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Sneaking a little bit of fall into weekly baking is easy with the healthy vegan pumpkin cupcakes. I make them with pumpkin puree, pumpkin pie spice, and creamy coconut milk. They are soft, fluffy, and full of autumnal flavors that are a welcome break from plain vanilla. I have them ready for my family in under 30 minutes, which makes them great for last-minute sweet treats.
I am always trying to find that sweet spot between a recipe that is homemade and comforting, but easy enough to pull off on a random weekday. Healthy vegan pumpkin cupcakes hit that balance perfectly, especially when we want something heartier than vegan pumpkin chocolate chip cookies. The oat flour and almond flour in the cupcakes keep the crumb tender, while the pumpkin adds moisture and the classic fall flavor. I highly recommend adding this recipe to your seasonal recipes.
The first time I made these cupcakes was for a class Halloween party. Instead of focusing on the appearance, I decided to put all my attention on really capturing the flavors. Originally, I planned on making vegan pumpkin banana bread, but figured cupcakes were easier and quicker. The next day, the teacher asked me if I would make another batch of cupcakes for the staff room. She had been telling everyone about them, and now there was a serious case of FOMO going around the school. Ha!
What is not to love about these healthy vegan pumpkin cupcakes? Apart from the obvious, one thing that really appeals to me as a health coach is the fact that they are sweet and indulgent without depending on too much sugar or overly processed ingredients. Pumpkin puree keeps them moist, pumpkin pie spice provides the warm flavors, and the combination of oat flour and almond flour creates a soft, fluffy crumb that does not taste “gluten-free” at all.
Despite these cupcakes being vegan and gluten-free, they follow the same mixing principle as standard cupcakes. I whisk the dry ingredients together in one bowl, make a well in the center, and stir in the coconut milk, pumpkin puree, and apple cider vinegar until the batter is smooth. Then I fill the liners and bake until an inserted toothpick comes out clean. Once they have cooled, I can frost them however I like, or even enjoy them plain.
Last fall, I made a batch of these on a Sunday so that I could give them to my family as after-dinner treats. When my boys saw them on the counter the next morning, they immediately started begging to have them for breakfast. I promised them that they could have them when they got home from school instead. We went and sat down to have our breakfast, when my husband walked in holding his coffee in one hand and a half-eaten cupcake in the other. My boys all looked at him, and he apologized, saying he thought they were muffins. Then they looked at me with doe eyes, and I caved. If you make a batch for your family, be prepared for a lot of negotiating, because if they are anything like my kids, they will happily eat them for breakfast, lunch, and dinner.
🥘 Ingredients
I keep these healthy vegan pumpkin cupcakes simple. This is everything that contributes to their soft, fluffy, and flavorful nature:
Dry ingredients: I use a mix of oat flour, almond flour, cane sugar, baking powder, sea salt, and pumpkin pie spice for the base of the cupcakes. Together, these ingredients provide structure, sweetness, flavor, a tender crumb, and a slight rise.
Wet ingredients: For the wet ingredients, I use lite coconut milk, pumpkin puree, and apple cider vinegar. These keep the cupcakes moist and tasty.
Optional toppings: I usually finish these with vegan cream cheese frosting or vegan whipped cream, but you could also follow the frosting recipe on the recipe card for a sweeter topping.
🔪 How To Make
Making healthy vegan pumpkin cupcakes is blissfully easy. I only need one bowl for the batter, and I follow a classic mixing method. This is exactly how I make them:
Preheat and prep: I preheat the oven to 350F, and line a muffin pan with cupcake liners.
Whisk dry ingredients: In a large bowl, I whisk together the oat flour, almond flour, cane sugar, baking powder, sea salt, and pumpkin pie spice, making sure to break up any clumps..
Add the wet ingredients: Next, I make a well in the center of the dry ingredients and pour in the lite coconut milk, pumpkin puree, and apple cider vinegar. I stir everything together just until the batter is smooth and combined.
Fill the liners: I spoon the batter into the lined muffin cups.
Bake: Then, I bake the cupcakes for 19 minutes, but start checking them around the 17-minute mark. Once they are done baking, I let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Make frosting: While the cupcakes cool, I make the frosting.
Decorate and serve: I spread the frosting, or topping of my choice, over the cooled cupcakes, and serve.
My #1 Secret Tip for this healthy vegan pumpkin cupcake recipe is to use fine almond flour and whisk the dry ingredients really well before adding the wet ingredients. Almond flour can clump easily, and if it is not evenly mixed into the oat flour, the cupcakes can bake up with dense pockets instead of the airy crumb I look for.
Other Tips To Keep In Mind:
- No pumpkin pie filling: I always use plain canned pumpkin puree. Pumpkin pie filling has added sugar and spices, which throw off the flavor and texture of the cupcakes.
- Do not overmix: Once everything has come together and no flour streaks remain, I stop mixing. Overworked batter leads to dense cupcakes.
- Use foil liners: Paper liners tend to hold onto more moisture, which can make these cupcakes feel slightly wetter around the edges.
- Make frosting ahead: When I have the chance, I make the frosting a day in advance and keep it in the fridge until I need it. This gives it a chance to set properly, making spreading it over the cupcakes easy.
- Cool completely: I only frost the cupcakes once they are completely cool. The smallest bit of heat will cause the icing to melt and run off the tops.
📖 Variations
I love these healthy vegan pumpkin cupcakes just as they are, but sometimes I change them up depending on my mood or the occasion. These are 3 versions my kids love:
Chocolate pumpkin: I mix in 1/4 cup of vegan chocolate chips with the dry ingredients, then finish the cooled cupcakes with chocolate orange frosting. This is the version I make for Halloween parties.
Praline topping: When I want a little texture on top, I make my own pecan praline, chop it up, and sprinkle it over the top. Sometimes I sprinkle plain roasted pecans or walnuts when I do have the time to make praline. My husband loves this version, and usually drizzles extra maple syrup over his cupcake.
Cinnamon sugar coating: For a lighter topping, I brush some melted vegan butter over the cupcakes while they are still slightly warm, then dip the tops into a mix of 1/4 cup of castor sugar, mixed with 1 teaspoon of ground cinnamon. My kids love this version and like the slight crunch from the sugary topping.
🍽 Serving Suggestions
Healthy vegan pumpkin cupcakes should be served with all festive treats that have the same wholesome energy. If you want them as part of a dessert spread, try them with vegan chickpea blondies and pumpkin protein balls. In the colder months, they pair well with oat milk hot chocolate. But if you want a cooler beverage, I highly recommend a coconut milkshake.
I made these cupcakes for our last Thanksgiving and served them with vegan rice krispie treats, which also feature pumpkin spice. In addition, I made vegan peanut butter cups, and of course, the traditional vegan pumpkin pie with pecan crust. The kids had chocolate milk tea while the grown-ups had hot cups of black coffee.
🧊 Storing And ♨️ Reheating
Refrigeration: If the cupcakes are unfrosted, I store them in an airtight container at room temperature for up to 24 hours.
Room temperature: Once they are frosted, I keep them in the refrigerator for 3-5 days.
Freezing: Unfrosted cupcakes keep well in a freezer-safe container for up to 3 months. I make sure to wrap each one tightly with plastic wrap.
❓Recipe FAQs
Yes, you can, but I usually do not recommend it for this recipe unless you know your homemade puree is quite thick. Fresh pumpkin puree tends to be more watery than canned, which can make the batter looser, and the cupcakes softer or denser than expected. If you do use homemade puree, I would add the coconut milk slowly and stop once the batter matches the texture of the original.
The batter should be thick but still easy to spoon into the cupcake liners. It should not be runny like a cake batter made with all-purpose flour, but it also should not be stiff enough to hold a firm shape. When I drag a spoon through it, it should move easily and smooth out with a little help.
Yes, you can. I would follow the original version of this recipe instead of trying to replace the almond flour with another flour. I recommend using 1 cup of sorghum flour, 1/4 cup of potato starch, 1/4 cup tapioca starch, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons of ground cinnamon for the dry ingredients. Then use 3/4 cup pumpkin puree, 1/2 cup coconut butter, 1 1/2 cups of date paste, 3 tablespoons molasses, 1/4 cup full-fat coconut milk, and 1 tablespoon vanilla extract for the wet ingredients.
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Healthy Vegan Pumpkin Cupcakes
Sneaking a little bit of fall into weekly baking is easy with the healthy vegan pumpkin cupcakes. I make them with pumpkin puree, pumpkin pie spice, and creamy coconut milk. They are soft, fluffy, and full of autumnal flavors that are a welcome break from plain vanilla. I have them ready for my family in under 30 minutes, which makes them great for last-minute sweet treats.
Servings: 10
Calories: 139kcal
- My #1 Secret Tip for this healthy vegan pumpkin cupcake recipe is to use fine almond flour and whisk the dry ingredients really well before adding the wet ingredients. Almond flour can clump easily, and if it is not evenly mixed into the oat flour, the cupcakes can bake up with dense pockets instead of the airy crumb I look for.
- No pumpkin pie filling: I always use plain canned pumpkin puree. Pumpkin pie filling has added sugar and spices, which throw off the flavor and texture of the cupcakes.
- Do not overmix: Once everything has come together and no flour streaks remain, I stop mixing. Overworked batter leads to dense cupcakes.
- Use foil liners: Paper liners tend to hold onto more moisture, which can make these cupcakes feel slightly wetter around the edges.
- Make frosting ahead: When I have the chance, I make the frosting a day in advance and keep it in the fridge until I need it. This gives it a chance to set properly, making spreading it over the cupcakes easy.
- Cool completely: I only frost the cupcakes once they are completely cool. The smallest bit of heat will cause the icing to melt and run off the tops.
Calories: 139kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 146mg | Fiber: 2g | Sugar: 13g | Vitamin A: 953IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg