If you’ve been searching for a fall-inspired treat that combines cozy spices, rich textures, and a touch of elegance, look no further. This Vegan Pumpkin Cupcakes with Maple Cream Cheese Frosting and Pecans Recipe is absolutely everything you want in a sweet bite. These cupcakes are moist and tender with just the right amount of pumpkin spice warmth, topped with a luscious vegan cream cheese frosting sweetened with pure maple syrup and finished with crunchy pecans for that perfect contrast. Trust me, once you try these cupcakes, they’ll become your new go-to for autumn gatherings, cozy weekends, or whenever you need a little pick-me-up dessert that’s both plant-based and utterly irresistible.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a special role. From the natural sweetness of pumpkin puree to the warming spices and the tangy cream cheese frosting, every element is essential to crafting these delightful cupcakes.
- 1 ½ cups plain flour (sieved): The base that gives structure and softness to your cupcakes.
- 2 teaspoons baking powder (sieved): Helps the cupcakes rise beautifully and feel light.
- ¾ cup coconut sugar (or soft brown sugar): Adds a deep, caramel-like sweetness that pairs perfectly with pumpkin.
- 1 tablespoon pumpkin spice mix: A signature blend of cinnamon, nutmeg, and cloves that brings warmth and depth.
- ¼ teaspoon sea salt: Balances and enhances all the sweet and spicy flavors.
- 1 tablespoon milled flaxseed: This is your vegan egg substitute, binding everything together naturally.
- ½ cup soya milk: Creates moisture and supports the tender crumb.
- 2 teaspoons apple cider vinegar: Reacts with baking powder for that soft but airy texture.
- ⅓ cup pure maple syrup: Injects a rich, natural sweetness and complements the frosting.
- 1 cup pumpkin puree (not pumpkin pie filling): The star ingredient, adding color, moisture, and pumpkin flavor.
- ⅓ cup olive oil: Keeps the cupcakes moist and tender without heaviness.
- 1 teaspoon vanilla extract: Adds a fragrant sweetness that rounds out the flavor profile.
- ½ batch vegan vanilla cream cheese frosting: Smooth, tangy frosting that’s a perfect vegan alternative to traditional cream cheese icing.
- 2 tablespoons pure maple syrup (or vegan caramel sauce): A drizzle enhances the frosting with extra depth and sweetness.
- ½ cup pecans: Toasted for crunch and a nutty finish on top.
How to Make Vegan Pumpkin Cupcakes with Maple Cream Cheese Frosting and Pecans Recipe
Step 1: Get Ready and Preheat
Start by heating your oven to 180°C (356°F) and line a 12-hole cupcake tin with liners. It’s always a good idea to get this done first to set the stage for your baking adventure!
Step 2: Prepare the Vegan Egg and Buttermilk
Whisk together the milled flaxseed with a few tablespoons of water and let it soak for at least 5 minutes to create a gelatinous flax egg that acts as a binder. At the same time, mix soya milk with apple cider vinegar and leave it for 10 minutes to curdle slightly, mimicking buttermilk’s tanginess and acidity—key for a tender crumb.
Step 3: Mix Wet and Dry Ingredients Separately
In a large bowl, combine your wet ingredients—maple syrup, pumpkin puree, olive oil, vanilla extract, flax egg, and “buttermilk.” In another bowl, whisk the dry ingredients: flour, baking powder, coconut sugar, pumpkin spice, and sea salt. This separation helps maintain the right texture when you mix everything.
Step 4: Combine and Fold Gently
Add the dry ingredients to the wet and gently fold just until blended. A light touch is crucial here; overmixing can make your cupcakes dense, but a few flour streaks are completely fine. This step ensures that your cupcakes stay tender and fluffy.
Step 5: Bake to Perfection
Divide the batter evenly into the cupcake liners and bake for 22-25 minutes. Keep an eye on them as ovens can vary. When a toothpick or knife inserted in the center comes out clean, your cupcakes are perfectly baked and ready to cool.
Step 6: Cool Completely
Let the cupcakes cool in the tin for about 10 minutes before transferring them onto a wire rack. Allow them to cool fully, around 30 to 40 minutes, before frosting to prevent melting the creamy topping.
Step 7: Frost and Garnish
Pipe a generous swirl of vegan vanilla cream cheese frosting on each cupcake. Drizzle with maple syrup or vegan caramel sauce and sprinkle with toasted pecans for an irresistible finish that brings texture, flavor, and visual appeal.
Step 8: Store Properly
You’ll want to enjoy these goodies within 3-4 days. Store in an airtight container to keep them fresh and moist, and always refrigerate to preserve the frosting’s texture and taste.
How to Serve Vegan Pumpkin Cupcakes with Maple Cream Cheese Frosting and Pecans Recipe
Garnishes
A handful of toasted pecans on top is ideal, but for a twist, try adding a sprinkle of cinnamon or a few pumpkin seeds. If you want a hint of indulgence, a light dusting of powdered sugar will make them look festive and elegant.
Side Dishes
These cupcakes are perfect on their own with a warm cup of spiced tea or coffee. For a gathering, serve alongside creamy pumpkin soup or a fresh autumnal salad for a balanced meal that’s bursting with fall flavors.
Creative Ways to Present
To impress guests, display these cupcakes on a rustic wooden tray lined with autumn leaves or a festive cloth. You can also serve them in mini cupcake stands with individualized pecan clusters for extra texture. Adding edible flowers or a drizzle of vegan caramel sauce right before serving elevates the presentation instantly.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container in the refrigerator to maintain the frosting’s freshness and the cupcake’s moisture. They will stay delicious for 3 to 4 days, making them perfect for prepping ahead or enjoying afterward.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting and decorating for best results. The frosting can be frozen separately in an airtight container and whipped again before serving.
Reheating
If you want to enjoy the cupcakes warm, gently reheat them in a microwave for about 10 seconds. Avoid warming the frosted cupcakes directly to keep the frosting intact; instead, remove the frosting first if possible and add it back on after warming.
FAQs
Can I use a different plant milk instead of soya milk?
Absolutely! Almond, oat, or cashew milk can work well too. The important part is to mix your plant milk with apple cider vinegar to replicate the tanginess of buttermilk for the perfect rise and texture.
What if I don’t have pumpkin spice mix?
No problem at all! You can make your own by combining cinnamon, nutmeg, cloves, and ginger in small amounts. This homemade blend gives you full control over the flavor intensity.
Is coconut sugar necessary or can I substitute it?
You can substitute coconut sugar with soft brown sugar or organic cane sugar. Each offers a slightly different sweetness and moisture level but will still give you delicious cupcakes.
How do I make the vegan cream cheese frosting?
There are many simple recipes online that use vegan cream cheese alternatives like cashew-based cream cheese or tofu with powdered sugar and vanilla. This frosting adds the perfect balance of tanginess and sweetness for your cupcakes.
Can I make this recipe nut-free?
Yes! Simply omit the pecans or substitute them with seeds such as pumpkin or sunflower seeds to keep the crunch without nuts.
Final Thoughts
I truly hope you give this Vegan Pumpkin Cupcakes with Maple Cream Cheese Frosting and Pecans Recipe a try—it’s such a rewarding and delightful bake that manages to be both wholesome and indulgent. Whether you’re a seasoned vegan or just pumpkin-curious, these cupcakes deliver on flavor, texture, and that cozy fall vibe everyone loves. Happy baking and even happier eating!
Print
Vegan Pumpkin Cupcakes with Maple Cream Cheese Frosting and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Pumpkin Cupcakes are a delightful seasonal treat featuring moist, spiced pumpkin-flavored cupcakes topped with creamy vegan vanilla cream cheese frosting, drizzled with maple syrup, and garnished with crunchy pecans. Perfect for autumn celebrations or anytime you crave a comforting, plant-based dessert.
Ingredients
Dry Ingredients
- 1 ½ cups plain flour (sieved)
- 2 teaspoon baking powder (sieved)
- ¾ cup coconut sugar (or soft brown sugar)
- 1 tablespoon pumpkin spice mix (see notes)
- ¼ teaspoon sea salt
- 1 tablespoon milled flaxseed
Wet Ingredients
- ½ cup soya milk
- 2 teaspoons apple cider vinegar
- ⅓ cup pure maple syrup
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup olive oil
- 1 teaspoon vanilla extract
Toppings
- ½ batch vegan vanilla cream cheese frosting
- 2 tablespoons pure maple syrup (or vegan caramel sauce)
- ½ cup pecans
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F). Line a 12-hole cupcake tin with cupcake liners to prepare for baking.
- Prepare Flax Egg and Vegan Buttermilk: Mix the milled flaxseed with 2.5 tablespoons of water and let it soak for at least 5 minutes until gel-like. In a separate bowl, combine the soya milk and apple cider vinegar, stir well, and let it sit for 10 minutes to curdle, creating vegan buttermilk.
- Combine Wet Ingredients: In a large bowl, add the pumpkin puree, olive oil, pure maple syrup, vanilla extract, the prepared flax egg, and the vegan buttermilk. Stir to combine gently.
- Mix Dry Ingredients: In another bowl, whisk together the sieved plain flour, baking powder, coconut sugar, pumpkin spice mix, and sea salt to ensure all dry ingredients are evenly distributed.
- Combine Batter: Add the dry ingredients to the wet ingredients and gently fold the mixture together. Do not over-mix; it’s okay if a few flour pockets remain to keep the cupcakes tender.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners in the tin.
- Bake: Bake in the preheated oven for 22-25 minutes. Check doneness by inserting a toothpick or knife into the center of a cupcake; it should come out clean.
- Cool: Remove cupcakes from the oven and allow them to cool in the tin for about 10 minutes. Then transfer them to a cooling rack for 30-40 minutes to cool completely.
- Prepare Frosting: While cupcakes cool, prepare the vegan vanilla cream cheese frosting as per your recipe to be ready for decorating.
- Decorate: Pipe the cream cheese frosting on top of each cooled cupcake. Drizzle with 2 tablespoons of pure maple syrup or vegan caramel sauce and sprinkle with pecans for garnish.
- Store: Store the cupcakes in an airtight container and consume within 3-4 days for optimal freshness.
Notes
- Use plain flour rather than self-raising to control leavening with baking powder.
- Pumpkin spice mix typically includes cinnamon, nutmeg, ginger, cloves, and allspice; you can store leftovers for future baking.
- Ensure pumpkin puree is pure and unsweetened, not pie filling which contains sugar and spices.
- The flax egg acts as an egg substitute for binding and moisture in vegan baking.
- Allow the vegan buttermilk to curdle properly to ensure proper texture and rise.
- The cupcakes are best enjoyed fresh but can be refrigerated and warmed slightly before serving.
