Introduction: Vegan & Gluten Free Pumpkin Cupcakes

These cupcakes are delicious! Both the cupcakes and the cream cheese frosting are vegan and gluten free.

For the gluten-free flour, you can use a store bought gluten-free all purpose flour (this one is great for baking), or make your own (i love this recipe).

Step 1: Ingredients

Dry ingredients:

2 1/4 cups gluten-free all purpose flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. pumpkin pie spice

1/2 tsp. salt

Wet ingredients:

3/4 cup pumpkin puree

1 cup almond milk

1/4 cup refined coconut oil

1 tbs. apple cider vinegar

1 tbs. vanilla extract

Step 2: Making the Batter

Preheat the oven to 350 degrees F, and fill a muffin tin with paper liners (or use cooking spray).

In a large bowl, mix together the dry ingredients.

Melt the coconut oil, and add into a mixing bowl with the other wet ingredients. Mix together until combined.

Add the wet ingredients to the dry ingredients, and mix just until combined. Do not over-mix.

Divide batter into the muffin tin. This recipe makes 12-14 cupcakes. I only had 1 muffin tin, so i made 12 regular cupcakes and about 8 mini cupcakes.

Step 3: Baking & Cooling

In preheated oven, bake cupcakes for 20-25 minutes.

The cupcakes are done if a toothpick comes out clean, and the tops spring back when you *gently* poke them.

Cool them in the pan for 5 minutes, then cool completely on a wire cooling rack.

Step 4: Frosting

Frosting Ingredients:

1/2 cup vegan butter (room temp.)

6 oz. vegan cream cheese (room temp.)

1 tsp. vanilla

pinch of salt

2-3 cups powdered sugar


Using a handheld mixer, beat the vegan butter until smooth and creamy. Add cream cheese and mix until combined. Add vanilla, salt, and 1 cup powdered sugar, and mix until smooth. Add more powdered sugar 1 cup at a time until you reach the desired sweetness and consistency. I used 2 cups, but feel free to add more if you want sweeter frosting.

Make sure the cupcakes are cool before you frost them. I put them in the freezer for about 10 minutes just to make sure they are completely cool.

Step 5:

Add whatever you want on top! Sprinkles, mini chocolate chips, etc.

I added some crushed up gluten-free graham crackers. This recipe is the one i used for the graham crackers.

Pumpkin Challenge

Participated in the
Pumpkin Challenge