Vegan Pumpkin Spice Latte Cupcakes

These Vegan Pumpkin Spice Latte Cupcakes are perfect for Fall and Thanksgiving! They’re loaded with pumpkin, pumpkin pie spice and topped off with a pumpkin spice buttercream frosting!

This recipe is in partnership with One Degree Organics.

Vegan Pumpkin Cupcakes

These Vegan Pumpkin Spice Latte Cupcakes are easy to make and can be whipped up in just a bowl.

The recipe can easily be doubled if you’re looking to make more cupcakes and can be served with or without frosting on top. This recipe uses a similar base to my Vegan Red Velvet Cupcakes and Vegan Chocolate Cupcakes but is of course made without any cocoa and instead uses pumpkin puree as one of the main ingredients.

These cupcakes are made with a mix of gluten-free flour and One Degree Organics Sprouted Rolled Oats which have more nutrients in them and are easier to digest than regular oats. (Plus they’re gluten-free!) The oats give these cupcakes a nice fluffy and chewy texture kind of like an oatmeal muffin, but lighter.

Ingredients used in Pumpkin Cupcakes

The ingredients used in these cupcakes are simple and can be found in most grocery stores. There are also swaps you can make to suit your dietary needs.

• 1-1 gluten-free flour blend (make sure to use a gluten-free flour blend that contains xanthan gum)
• Sprouted Rolled Oats
• Baking Powder
• Baking Soda
• Pumpkin pie spice (you can always make your own)
• 2 flax eggs
• vegetable oil (can sub melted coconut oil)
• pumpkin puree (not pumpkin pie filling!)
• almond milk (can sub any type of milk you like)
• Non-dairy butter
• powdered sugar
• vanilla

How to make Vegan Pumpkin Spice Latte Cupcakes

1. Mix all the dry ingredients together in a bowl.
2. Mix all the wet ingredients together in a bowl.
3. Mix the wet and dry ingredients together until no clumps remain.
4. Line a cupcake pan with cupcake liners and bake for 20 minutes at 350 degrees.

Should you refrigerate these cupcakes?

Cupcakes can be left covered on the counter for a day, and then should be placed in the fridge. These cupcakes will last well in the fridge for 5 days.

If you have any leftover buttercream frosting, you can store the leftover frosting in the freezer to use the next time you make cupcakes!

More pumpkin recipes to try

• Healthy Maple Pumpkin Bread
• Vegan Pumpkin Spice Cinnamon Rolls
• Pumpkin Spice Latte
• Vegan Pumpkin Spice Donuts
• Pumpkin Pie Oatmeal
• Pumpkin Chocolate Chip Muffins

If you tried these Vegan Pumpkin Spice Latte Cupcakes or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Vegan Pumpkin Spice Latte Cupcakes

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• Author: Jessica Hoffman
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 10–12 cupcakes 1x
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegan

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Description

These Vegan Pumpkin Spice Latte Cupcakes are perfect for the Fall or Holidays and taste just like your favourite drink! 

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Ingredients

Units USM Scale 1x2x3x

Cupcakes 

• 1 cup flour (or 1-1 gluten-free flour)
• 1/3 cup One Degree Organic sprouted rolled oats
• 1/3 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 2 flax eggs (2 tbsp flax seeds mixed in 6 tbsp water)
• 1/2 cup vegetable oil
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 2 tbsp almond milk (or any milk)

Pumpkin spice buttercream 

• 1 cup non-dairy butter
• 4 cups powdered sugar
• 2 tbsp almond milk (can sub any milk
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners. 
2. Mix all the dry ingredients together in a bowl and the wet ingredients together in a separate bowl. 
3. Pour the dry ingredients into the wet and gently fold togetehr until no clumps remain. 
4. Spoon the batter into the cupcake pan filling no more than 2/3rds of the way full and bake for 18-22 minutes or until a toothpick comes out clean. 
5. To make the frosting, beat the non-dairy butter in a mixer for 2-3 minutes until fluffy, then slowly add the powdered sugar one cup at a time, mixing together well before adding each cup. 
6. Next add the pumpkin pie spice and vanilla extract and whip together until light and fluffy.
7. Use a piping bag to pipe the icing onto the cupcakes. 

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Notes

Make sure to use pumpkin puree (also called “pure pumpkin”) and not pumpkin pie filling. Pumpkin pie filling is filled with sugar and other ingredients, while pure pumpkin is just pumpkin.

Don’t overfill the cupcake moulds. The cupcakes will expand as they bake. Only fill them 1/2-2/3rds of the way full. If you overfill them you’ll end up with batter overflowing from the pan.

Let the cupcakes cool completely before icing to prevent the icing from melting on the cupcakes.

Use room temperature non-dairy butter for the icing and whip it up well in the mixer before adding the sugar. Using cold butter can cause there to be little lumps in the icing.

Store on the counter for a day or in the fridge for up to 5 days. 

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Nutrition

• Serving Size: 1 cu[cake
• Calories: 350
• Sugar: 25g
• Fat: 19g
• Saturated Fat: 7g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 3g