Pumpkin Spice Vegan Cupcakes
With Cream Cheese Frosting

Pumpkin spice cupcakes are a fall staple. This vegan version with cream cheese frosting is indistinguishable from the original — moist, warmly spiced, with that tangy creamy frosting that makes them impossible to stop eating.

Ingredients — Cupcakes:

1.5 cups all-purpose flour

1 cup pumpkin puree

3/4 cup sugar

1/3 cup vegetable oil

1/4 cup almond milk

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

1.5 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

Pinch of cloves

Pinch of salt

Ingredients — Cream Cheese Frosting:

8 oz vegan cream cheese (Tofutti works great)

1.5 cups powdered sugar

1 tsp vanilla

2 tbsp vegan butter

Instructions:

Preheat oven to 350°F

Mix wet ingredients together — pumpkin, oil, almond milk, vanilla, sugar

Fold in dry ingredients until just combined

Fill cupcake liners 2/3 full

Bake 20-22 minutes until a toothpick comes out clean

Cool completely before frosting

Beat frosting ingredients together until fluffy

Frost generously and dust with cinnamon

These get better the next day after the frosting settles. Make them the night before if you can.

Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.