If you’re searching for a cozy treat that bursts with autumnal warmth and creamy delight, you’ve got to try this Vegan Pumpkin Cupcakes with Spiced Buttercream Recipe. These cupcakes offer a tender crumb infused with fragrant spices like cinnamon and cardamom, perfectly complemented by a luscious spiced vegan buttercream frosting that’s not only silky but packed with deep flavor from molasses. Whether you’re a seasoned vegan or just looking for a comforting dessert, this recipe is a heartwarming way to celebrate pumpkin season and share sweetness with loved ones.

Ingredients You’ll Need

A top view shows a white bowl filled with pale yellow flour at the top left and another white bowl with white powdered sugar at the top right, both placed on a white cloth over a white marbled surface. Below them, there is a small white bowl with light brown cinnamon powder on the left and a small white bowl with creamy liquid in the center. To the right, an orange-rimmed white cup is filled with light brown packed brown sugar. Below these, a stick of butter wrapped in white paper with text is angled diagonally to the right. At the bottom left sits a bottle of vanilla extract with a black cap, next to it a small white bowl filled with white granulated sugar. A fine sieve filled with dark brown vanilla beans lies near the cinnamon bowl. Next to the sugar bowl, a small white container holds bright orange pumpkin puree. At the bottom right, a white cup with a bright yellow handle contains a pale yellow liquid. photo taken with an iphone --ar 4:5 --v 7

Getting the flavors just right starts with simple, wholesome ingredients that come together to create those delightful notes of fall. Each ingredient not only builds the texture of these cupcakes but also layers the cozy spice profile and rich creaminess that make this recipe so memorable.

All-Purpose Flour: The foundation for a soft and tender crumb that holds the cupcake together.
Baking Powder: Provides the perfect rise, making each cupcake light and airy.
Kosher Salt: Enhances all the flavors and balances the sweetness beautifully.
Ground Cinnamon: Classic autumn spice that brings warmth to every bite.
Ground Ginger: Adds a subtle zing and depth to the spice mixture.
Ground Cardamom: Offers a fragrant, slightly citrusy note that elevates the flavor profile.
Ground Allspice: Reminds you of holiday baking with its complex spice character.
Ground Cloves: A potent spice that adds a touch of earthiness and warmth.
Light Brown Sugar: Packed tightly for moisture and a rich, caramel-like sweetness.
Canned Pumpkin Puree: The star ingredient that keeps cupcakes moist and packed with seasonal essence.
Non-Dairy Milk: Essential for blending the batter without any dairy—choose your favorite plant milk.
Canola Oil: Keeps the cupcakes tender and moist without overpowering other flavors.
Vanilla Extract: Adds subtle sweetness and depth, rounding out the spices perfectly.
Vegan Butter: For the spiced buttercream, providing creamy richness with plant-based goodness.
Powdered Sugar: Creates the smooth, sweet texture needed for a dreamy frosting.
Unsulphured Molasses: A secret ingredient for the buttercream that adds robust flavor and a luscious hue.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Pumpkin Cupcakes with Spiced Buttercream Recipe

Step 1: Preheat and Prepare the Cupcake Pan

Start by preheating your oven to 350°F, which is the ideal temperature to get these cupcakes rising beautifully. Line a 12-cup muffin tin with paper liners to make sure nothing sticks and cleanup is a breeze.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking powder, kosher salt, and the fragrant blend of spices: cinnamon, ginger, cardamom, allspice, and cloves. This combination creates that unmistakable pumpkin-spiced aroma that will fill your kitchen.

Step 3: Combine Wet Ingredients and Blend

In a large bowl, mix the light brown sugar, pumpkin puree, non-dairy milk, canola oil, and vanilla extract until fully combined. Slowly add the dry ingredients into the wet mixture, whisking until you have a smooth batter with no lumps in sight.

Step 4: Fill Cupcake Liners and Bake

Use a scoop to fill each cupcake liner around two-thirds full — you’ll get exactly 12 cupcakes from this batter. Pop them into the oven and bake on the middle rack for 18 to 21 minutes. Test with a toothpick to make sure they come out clean, indicating moist, perfectly baked cupcakes.

Step 5: Cool Completely Before Frosting

Patience is key! Allow the cupcakes to cool fully before moving on to the frosting step. This ensures that your spiced buttercream won’t melt and will have the perfect texture when applied.

Step 6: Make the Spiced Buttercream

In a stand or hand mixer, cream the vegan butter until it’s smooth and fluffy. Gradually add powdered sugar, then the vanilla extract and unsulphured molasses. Mix on medium speed, scraping down the bowl to create a light and airy frosting that’s bursting with subtle molasses sweetness.

Step 7: Frost Your Cupcakes and Enjoy

Transfer the frosting to a pastry bag fitted with your favorite tip and pipe generous swirls onto each cupcake. No piping bag? No problem! Simply spread the frosting evenly with a knife or spatula. These vegan pumpkin cupcakes with spiced buttercream recipe results are as pretty as they are delicious!

How to Serve Vegan Pumpkin Cupcakes with Spiced Buttercream Recipe

The image shows six cupcakes on a white cloth over a white marbled surface. Each cupcake has a golden-brown base wrapped in white paper liners. On top, there is a thick layer of light brown frosting shaped like a rose with a swirled, smooth texture and a dusting of fine cinnamon powder. In the background, there are small silver bowls and white ceramic ramekins. A few sprigs of dried lavender and small purple flowers add subtle decoration around the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of cinnamon or a few chopped toasted pecans or walnuts on top of the frosting to add a lovely crunch and touch of elegance. If you want a splash of color, edible gold dust or a few dried cranberry pieces look stunning and festive.

Side Dishes

Pair these cupcakes with a warm mug of chai tea, apple cider, or a frothy oat milk latte to enhance the spice flavors. A simple fresh fruit salad with figs or pomegranate seeds makes a bright and refreshing accompaniment.

Creative Ways to Present

Serve these vegan pumpkin cupcakes with spiced buttercream recipe on a rustic wooden board or an elegant cake stand for a cozy gathering vibe. You could also place each cupcake in decorative paper liners or wrap each base with a ribbon to turn them into charming edible gifts.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cupcakes in an airtight container at room temperature for up to 2 days. Store them in the refrigerator if you want to keep them fresh for up to 4 days, but bring them back to room temperature before serving for the best texture.

Freezing

You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. When you’re ready, thaw overnight in the fridge, then frost as usual. Frosted cupcakes can also be frozen, but the texture of the buttercream may change slightly.

Reheating

If you prefer your cupcakes warm, gently reheat an unfrosted cupcake in the microwave for about 10 seconds. Avoid reheating cupcakes with frosting to keep that perfect creamy texture intact. For a cozy treat, enjoy with a hot cup of tea or coffee.

FAQs

Can I substitute other types of flour?

All-purpose flour works best for achieving a tender crumb, but you can try a gluten-free flour blend if needed. Just be aware the texture might be a bit denser depending on the blend.

What if I don’t have molasses for the frosting?

Molasses gives the buttercream a rich, deep flavor, but you can swap it for maple syrup or a dark corn syrup for a slightly lighter sweetness while keeping that lovely spiced note.

Can I make these cupcakes nut-free?

Absolutely! This recipe is naturally nut-free as long as your vegan butter and non-dairy milk are also free of nuts. Check labels to avoid cross-contamination if you have allergies.

Is it possible to make a thicker frosting?

Yes! Simply add more powdered sugar a tablespoon at a time until you reach the desired consistency. Just be careful not to add too much or it might become overly sweet.

How long does it take to make these cupcakes?

The entire process, including baking and frosting, takes around 1 hour and 50 minutes. Most of that time is hands-off baking and cooling, which means you can relax or prep other dishes while your kitchen fills with pumpkin spice aromas.

Final Thoughts

These Vegan Pumpkin Cupcakes with Spiced Buttercream Recipe are pure joy wrapped in a muffin liner—moist, flavorful, and topped with a dreamy frosting that’ll make every bite magical. Whether you’re celebrating a special occasion or simply want to treat yourself on a chilly afternoon, this recipe is a must-try. Warm up your kitchen, gather your favorite people, and share these little bites of pumpkin bliss. You’ll be so glad you did!