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Wife Mama Foodie

Making Healthy Taste Good

September 25, 2018

Pumpkin Cupcakes with Cream Cheese Frosting

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 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!

Pumpkin Cupcakes with Cream Cheese Frosting | Vegan Friendly with Gluten Free AlternativeIn 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!  

Pumpkin Cupcakes with Cream Cheese Frosting | Vegan Friendly with Gluten Free AlternativeI 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.

Pumpkin Cupcakes with Cream Cheese Frosting | Vegan Friendly with Gluten Free AlternativePumpkin Cupcakes with Cream Cheese Frosting | Vegan Friendly with Gluten Free AlternativePumpkin Cupcakes with Cream Cheese Frosting | Vegan Friendly with Gluten Free AlternativeThese 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! 

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Pumpkin Cupcakes with Cream Cheese Frosting


  • Author: Joscelyn Abreu
  • Total Time: 35 mins
  • Yield: 12–14 cupcakes 1x
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Description

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!


Ingredients

Scale

Pumpkin Cupcakes:

  • 1 1/2 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, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves or allspice)
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup almond milk or other milk of choice
  • 1/2 cup avocado oil, olive oil, or other oil of choice
  • 2 teaspoons apple cider vinegar or white distilled vinegar
  • 2 teaspoons vanilla extract, optional

Maple Cream Cheese Frosting:

  • 1/2 cup unsalted butter, slightly softened (for dairy-free, can use vegetable shorteningone !important; margin:0px !important;” /> or dairy-free buttery sticks—may add salty flavor)
  • 8 ounces cream cheese, slightly softened (can use dairy-free, liquid drained and patted dry)
  • 1/4–1/3 cup pure maple syrup, use more or less to reach desired flavor and consistency
  • 1 teaspoon pure vanilla extract, optional

Cream Cheese Frosting:

  • 1/2 cup unsalted butter, slightly softened (for dairy-free, can use vegetable shorteningone !important; margin:0px !important;” /> or dairy-free buttery sticks—may add salty flavor)
  • 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

Instructions

Pumpkin Cupcakes:

  1. Preheat oven to 350ºF. Line a muffin pan with paper liners. Makes between 12–14 cupcakes.
  2. 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.
  3. 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.
  4. Remove from the oven and let cool completely before frosting.

Cream Cheese Frosting: (double recipe if you want to pipe a mound of frosting onto each cupcake)

  1. 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.
  2. 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.

Notes

*Try not to scoop flour out of the bag with the measuring cup. It packs too much flour into the cup, resulting in dry goods. Lightly spoon flour into your measuring cup and level off with the back of a knife.)

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Dessert, Cupcakes, Vegan

Did you make this recipe?

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Filed Under: All Recipes Tagged With: buttercream, Cream Cheese, cupcakes, Dairy Free, fall desserts, food photography, food styling, frosting, Gluten Free, maple cream cheese, moody, Pumpkin, Refined Sugar Free, Vegan

Previous Post: « Easy Apple Tart
Next Post: Chai-Spiced Pumpkin Cookies »

Reader Interactions

Comments

  1. Emilie says

    October 31, 2019 at 3:16 pm

    Also, I wanted to say that they are a little squishy. And the frosting is too runny. I added a loooooot of icing sugar but nothing to do ! I was a little disappointed. But it’s a great cupcake. Not the best I have ever had but it is vegan.

    Reply
    • Joscelyn | Wife Mama Foodie says

      November 1, 2019 at 9:29 pm

      Hi Emilie,
      Sorry these turned out a little squishy for you. I wonder if it was the extra pumpkin added? Pumpkin puree can make the cakes a little dense if too much is added. I only know because I learned that the hard way while recipe testing 😉 And which frosting recipe did you use? The powdered sugar frosting shouldn’t have been runny at all, unless too much milk was added or if you are in a warm climate and the butter melted? It could also be the butter or cream cheese you used wasn’t as firm as the one I used. What brand of butter and cream cheese did you use? I use real butter or Earth Balance buttery sticks and either Miyoko’s plain or Trader Joe’s cream cheese, drained and patted dry.

      Reply
      • Emilie says

        November 20, 2019 at 8:53 am

        Hi! So, I used your frosting recipe! I didn’t add any milk and my cream cheese is the Philadelphia one. I’m French so I use different ingredients than yours but I already made cream cheese and it wasn’t as runny as it was at the moment… Maybe should I add more powdered sugar ? My butter didn’t melt and it’s a french brand. This being said, thank you for answering !

        Reply
  2. Emilie says

    October 30, 2019 at 10:19 am

    Hi ! i made these beauties today. They taste like autumn ! #weirdcomparison They smell really good just out of the oven. And the taste ! Not too sweet, an amazing pumpkin flavor, (I added more pumpkin puree and less oil) moist, delicious ! With the delicate cream cheese frosting, it’s a must ! Thank you for the very easy recipe. 🙂

    Reply
  3. Diana says

    November 17, 2018 at 7:53 pm

    Hi is the pumpkin purée missing or does this recipe not call for it? Just double checking. Thank you!!

    Reply
    • Joscelyn | Wife Mama Foodie says

      November 17, 2018 at 8:50 pm

      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. 🙂

      Reply
  4. Laura | Tutti Dolci says

    October 1, 2018 at 11:55 pm

    Such gorgeous cupcakes, I love the cream cheese frosting!

    Reply
  5. Nadalie Bardo says

    September 27, 2018 at 10:16 am

    Hello heaven! These look BEYOND yummy and so in season.

    Reply
  6. Lee says

    September 26, 2018 at 7:55 pm

    Omg I must pin these. I love that you made dairy & gluten free options in the recipe!!

    Reply
  7. Alexandra Negron says

    September 26, 2018 at 8:45 am

    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!

    Reply
  8. Natalie says

    September 26, 2018 at 12:06 am

    Stunning photographs! Looks absolutely delicious!

    Reply
  9. Kristin says

    September 25, 2018 at 9:33 pm

    These pumpkin cupcakes look amazing. I love how you did the frosting. I definitely want to make these!

    Reply
  10. Kate Allyson says

    September 25, 2018 at 6:30 pm

    Those look sooo yummy! Especially with the cream cheese frosting. If I made these, I would probably eat all of them myself!

    Reply
  11. Patricia G. says

    September 25, 2018 at 4:49 pm

    These cupcakes look delicious! I had pumpkin spice cake once, and it was pretty good! 🙂

    Reply
  12. Joleen Pete says

    September 25, 2018 at 4:23 pm

    Um, just YES PLEASE!! Pumpkin AND creamed cheese frosting?! Sign me up!!

    Reply
  13. Julianne says

    September 25, 2018 at 3:29 pm

    Totally saved this recipe to try this weekend! I love pumpkin everything this time of year and these look SUPER delish!

    Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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