Easy fluffy vegan pumpkin cupcakes that are gluten-free, dairy-free, and egg-free! Filled with the pumpkin spice flavour you know and love, these moist, simple, homemade vegan gluten free pumpkin cupcakes can be topped with a pumpkin spice buttercream (recipe included!) or vegan cream cheese frosting. Serve them as a gf Thanksgiving dessert (or on ANY night for dessert!).
Add the pumpkin spice to the prepared buttercream and mix until the spice has fully blended into the buttercream.
Notes
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob’s Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour. See the “Ingredient and Substitution Notes” section above for more info about the flour needed for this recipe.
This recipe will NOT work with coconut flour or any other single gluten-free flour, you must use a gluten-free blend, the one mentioned above for the intended results.
If you don’t have pumpkin pie spice, you can make your own by mixing 3 teaspoons ground cinnamon, 1.5 teaspoon ground ginger, ¾ teaspoon ground cloves, and ¾ teaspoon ground nutmeg together. Use what is needed for the cupcakes and the buttercream, and then store the rest in a small airtight container to use for other recipes.
I usually use melted coconut oil for this recipe, but any type of neutral flavoured oil can be used instead, such as avocado or safflower. If you use coconut oil, make sure that all of your ingredients are at room temperature so it doesn’t harden when it’s added to the recipe.
Make sure your baking powder and baking soda are fresh before using, these are very important ingredients that contribute to the cupcakes rising properly.
Coconut sugar is what I usually use for this recipe, but if you don't have it, brown sugar is the next best choice followed but organic cane sugar / granulated sugar. Don't reduce the amount of sugar called for or use a liquid sweetener. This recipe has not been tested with sugar substitutes.
Store leftovers in an airtight container. They will keep at room temperature for up to 2 days. After that, place the container in the refrigerator for another 3-4 days.
If you choose to frost them with cream cheese frosting, leftovers will need to be refrigerated right away, they will not keep at room temperature.
These cupcakes are their very best the day they are made, so it's best to enjoy them as soon as possible.
Nutrition info is based on 1 cupcake with pumpkin spice buttercream and both recipes made as written. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.