Vegan Pumpkin Cupcakes

There are so many occasions that call for vegan baking. The great thing about these cupcakes is that they are not hard to make, they are deliciously spiced and very moist. You can top them with your favorite vegan frosting and enjoy!

Vegan Pumpkin Cupcakes

From at

These cupcakes are moist, full of flavor and VEGAN!

You'll Need...

  • I 1/2 cups cake flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup canned pumpkin
  • 1/4 cup canola oil
  • 1 1/2 teaspoon vanilla extract
  • 2/3 cup soy milk
  • 1 1/2 teaspoon cider vinegar
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pumpkin pie spice
  • 1 tablespoon molasses


  1. Preheat your oven to 350 degrees (325 degrees for convection). Prepare a 12 cup cupcake pan with liners. This recipe will also make 36 mini cupcakes.[TEMP]
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt and spices. Stir until well blended. [COMBINE]
  3. In another bowl, mix together the pumpkin, soy milk, vanilla, cider vinegar and oil. [COMBINE]
  4. Blend wet and dry ingredients together using a spoon or beater on low speed. [BLEND]
  5. Bake for 15-20 minutes, (10-13 for mini cupcakes) until the cupcakes spring back in the middle. [BAKE]

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