Deliciously moist pumpkin cupcakes which are full of warm spices and free of dairy, eggs, and refined sugar. Includes a gluten-free variation as well!
In my opinion, fall is too short a season. It may last the same as all the others, but living in the south, summer seems to get most of the glory. If only summer were my favorite out of them all, but I’m honestly tired of the 90+ degree heat. Give me cooler weather, chunky sweaters, hot drinks, leaves crunching under my boots, and pumpkin spice everything, and I’m a happy girl!
Most people set aside such a small portion of the year to enjoy pumpkin, but not me. I keep cans of pumpkin puree on hand all year long, you know, for that random day in March when I just NEED me some pumpkin pancakes. So, of course this pumpkin lover is already taking full advantage of the season making all the yummy pumpkin-y things and these cupcakes are no exception. They’re more decadent than a muffin, yet easier to make than a cake! I love cake, but I like making cupcakes because using paper liners makes clean-up a breeze…they even serve as disposable “plates” too!
I paired these cupcakes with cream cheese frosting, because what doesn’t go with cream cheese?! 😋 I included two different recipes, a maple sweetened frosting and a more traditional cream cheese frosting made with powdered sugar. They’re both delicious, but I find the powdered sugar version works better for piping.
These cupcakes are the perfect dessert to celebrate this beautiful season! Soft pumpkin spice cake topped with creamy frosting and a simple sprinkle of cinnamon is just the yummiest combo, friends! Share them with your friends and family or omit the frosting and you have most moist and delicious muffins!
Please give them a try and let me know how you enjoyed them!
- 1½ cups unbleached all-purpose flour or gluten-free cup for cup flour, *carefully measured
- 1 cup coconut sugar
or pure cane sugar
- 2 teaspoons pumpkin pie spice
(or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon cloves or allspice)
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup almond milk or other milk of choice
- ½ cup avocado oil
, olive oil, or other oil of choice
- 2 teaspoons apple cider vinegar
or white distilled vinegar
- 2 teaspoons vanilla extract, optional
or 
(or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon cloves or allspice)
, olive oil, or other oil of choice
or white distilled vinegar- ½ cup unsalted butter, slightly softened (for dairy-free, can use vegetable shortening
or dairy-free buttery sticks—may add salty flavor)
- 8 ounces cream cheese, slightly softened (can use dairy-free, liquid drained and patted dry)
- ¼–1/3 cup pure maple syrup, use more or less to reach desired flavor and consistency
- 1 teaspoon pure vanilla extract, optional
or dairy-free buttery sticks—may add salty flavor)- ½ cup unsalted butter, slightly softened (for dairy-free, can use vegetable shortening
- 8 ounces cream cheese, slightly softened (can use dairy-free, liquid drained and patted dry)
- 1–3 cups powdered sugar
, use more or less to reach desired flavor and consistency
- 1 teaspoon vanilla extract
- splash of milk of choice, if needed
, use more or less to reach desired flavor and consistency- Preheat oven to 350ºF. Line a muffin pan with paper liners
. Makes between 12–14 cupcakes.
- In a bowl, blend together dry ingredients—flour, sugar, spices, baking powder, baking soda, and salt. Mix in wet ingredients—pumpkin, milk, oil, vinegar, and extract, blending together just until well combined.
- Fill liners close to the top with batter and bake for 18–20 minutes, just until cupcakes have domed and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely before frosting.
. Makes between 12–14 cupcakes.- Beat together butter/shortening and cream cheese until creamy. Blend in sweetener (maple syrup or powdered sugar) a little at a time until frosting reaches desired level of sweetness and consistency for spreading onto cupcakes. For piping, frosting needs to be firm enough to hold its shape.
- I used a Wilton 1A Round Decorating Tip
with Wilton 16-Inch Disposable Decorating Bags
to decorate the top of these cupcakes and used these non-stick parchment paper liners
with 
to decorate the top of these cupcakes and used these You may also enjoy these similar recipes:
Vegan Pumpkin Bundt Cake
Sweet Potato Cupcakes with Toasted Marshmallow Meringue
Glazed Pumpkin Crumb Muffins
Hi is the pumpkin purée missing or does this recipe not call for it? Just double checking. Thank you!!
Hi Diana, thank you for bringing that to my attention! I have no idea how that got omitted, but I just added it back in. It should be 3/4 cup pumpkin puree. 🙂
Such gorgeous cupcakes, I love the cream cheese frosting!
Hello heaven! These look BEYOND yummy and so in season.
Omg I must pin these. I love that you made dairy & gluten free options in the recipe!!
OMG!!! Everything looks so delicious! I’m not the biggest fan of pumpkin but my BF is and I will definitely be making these for him!
Stunning photographs! Looks absolutely delicious!
These pumpkin cupcakes look amazing. I love how you did the frosting. I definitely want to make these!
Those look sooo yummy! Especially with the cream cheese frosting. If I made these, I would probably eat all of them myself!
These cupcakes look delicious! I had pumpkin spice cake once, and it was pretty good! 🙂
Um, just YES PLEASE!! Pumpkin AND creamed cheese frosting?! Sign me up!!
Totally saved this recipe to try this weekend! I love pumpkin everything this time of year and these look SUPER delish!