Description

Enjoy these moist and tender Pumpkin Spice Cupcakes topped with a smooth, tangy plant-based cream cheese frosting. Bursting with warm spices and rich pumpkin flavor, they offer a cozy autumn treat perfect for any occasion. Easy to customize and made with natural ingredients, these cupcakes deliver a delicious plant-based dessert experience.

Ingredients

Scale

For the Cupcakes

1 cup pumpkin puree (fresh or canned)
1 ½ cups all-purpose flour
3/4 cup natural brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon (natural)
1/2 teaspoon ground nutmeg (natural)
1/4 teaspoon ground cloves (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon apple cider vinegar (natural)
1/4 cup plant-based butter (melted)
2–3 tablespoons water or vegetable milk
Optional: smoked turkey bacon bits for smoky touch

For the Cream Cheese Frosting (Plant-based)

1/2 cup plant-based cream cheese
1/4 cup plant-based butter (softened)
1 1/2 cups powdered sugar (natural)
1 teaspoon vanilla extract (natural)
Natural gelling agent (if needed, for firmness)

Instructions

Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking. This ensures even baking and easy removal of cupcakes.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, natural brown sugar, baking soda, baking powder, ground cinnamon, nutmeg, and cloves. This dry mix forms the base of your pumpkin spice flavor.
Whisk Wet Ingredients: In another bowl, combine the pumpkin puree, melted plant-based butter, apple cider vinegar, vegetarian Worcestershire sauce, vanilla extract, and water or vegetable milk for moisture. Whisk until smooth.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the cupcakes light and tender.
Fill Cupcake Liners and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Cream Cheese Frosting (Plant-based): While the cupcakes cool, beat the plant-based cream cheese and softened plant-based butter together until smooth. Gradually add the natural powdered sugar and vanilla extract, mixing until creamy and spreadable. Add a natural gelling agent if needed for desired firmness.
Frost and Decorate: Once cupcakes have completely cooled, generously frost them with the cream cheese frosting using a spatula or piping bag. Optionally, sprinkle with ground cinnamon or smoked turkey bacon bits for garnish.

Notes

Bring plant-based butter and cream cheese to room temperature before frosting for a smooth texture.
Do not overmix the batter to ensure airy cupcakes.
Oven temperatures may vary; check cupcakes early to avoid overbaking.
Allow cupcakes to cool completely before frosting to prevent melting.
Adjust spice amounts to your taste for a milder or bolder pumpkin spice flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 220
Sugar: 18g
Sodium: 180mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: pumpkin spice cupcakes, plant-based cream cheese frosting, autumn dessert, vegan cupcakes, gluten-free cupcakes