vegan pumpkin spice cupcakes


1/2 cup vegan butter
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
egg replacer for 2 eggs
1/2 cup buttermilk* mixed with 1 teaspoon vanilla
1 1/4 cup pumpkin puree

*make vegan buttermilk by placing one tablespoon of white vinegar or lemon juice in a liquid measuring cup. add enough milk (soy or replacement milk of choice) to bring the liquid up to the one-cup line and let stand for 5 minutes.

preheat the oven to 350 degrees.

beat the butter and sugars on medium speed until fluffy (about 5 minutes.)  while that is mixing, sift the flour, baking soda, cinnamon, nutmeg, salt, baking powder, ginger, cloves and pepper in a medium sized bowl.

add “eggs” to the butter and sugar and mix thoroughly.  alternate adding the flour and milk mixtures, beginning and ending with the flour. mix thoroughly again. now add in the pumpkin puree and mix until smooth.

bake 23-25 minutes. let cool completely and frost with your favorite buttercream frosting! makes approximately 22 cupcakes.



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13 years ago

not trying to be ‘that girl’, but i feel this just took a non-vegan cupcake recipe and you guys subbed out the ingredients. most of those kinds of recipes don’t really work that well using that method. the vegan buttermil will not work unless you use soy milk, as well. rice and almnd milk have too low of a protein content. try this recipe instead. :)


13 years ago

hemp milk will also work; any milk substitute that has a high protein content will curdle appropriately. applesauce will also work as an egg replacer!

13 years ago

These look delicous!… I don’t care what people say about vegan baked goods (or food in general) not being tasty! If you do them right… as this one seems like it’s done right!.. than they are delicious. And I’m not even vegan OR vegetarian for the record! Can’t wait to try this recipe :)

13 years ago

Thank you for the thought, I will try this tonight. :)

13 years ago

I will definitely try these! Another good egg substitute is mixing a tablespoon of flaxseed with 2 tablespoons of water in a processor. I feel it sweetens any baking recipe up!

13 years ago

I just made these with some friends while carving pumpkins.. we had a few changes to the recipe, but they turned out amazing!!!! so good. i highly recommend making these. and for frosting try making a ginger frosting, they will melt in your mouth.

13 years ago

Thank you for the thought,

13 years ago

I will try it

13 years ago

I don’t dessert, but i like the plate and backgound, It looks very beautiful!

13 years ago

these look delicious, i linked to this post here:

thanks for the idea