This Vegan Pumpkin Cupcakes recipe is super simple to make and the cupcakes are spiced with the most delicious masala chai spice mix and topped with dairy-free brown sugar frosting. They are dairy-free, eggless and make the perfect Fall dessert!
Masala chai is one of my all-time favorite spice blends. It's delicious in all types of baked goods! I love adding it to cakes like my Vegan Dirty Chai Cake or cookies like my Vegan Chai Cookies. And it pairs SO nicely with pumpkin desserts.
So today, I'm adding masala chai spices to vegan pumpkin cupcakes. They are so easy to make and they bake up tender, moist and fill your home with the delicious scent of masala chai spices. I promise you won't be able to eat just one of these!
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Why You'll Love This Recipe
- This recipe is super simple to make, so its perfect for beginner bakers.
- The cupcakes bake up tender and moist.
- My brown sugar frosting complements the flavor of the cupcake so nicely!
- These Vegan Pumpkin Cupcakes are dairy-free and eggless, so anyone can enjoy them.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Spices: A combination of masala chai spices like cinnamon, ginger and cardamom makes these Vegan Pumpkin Chai Cupcakes so flavorful.
Canned Pumpkin Purée: I love to use pumpkin purée in all kinds of baked goods from Vegan Pumpkin Chocolate Chip Cookies to Vegan Pumpkin Snickerdoodles. Just be sure to use 100% pumpkin purée, not pumpkin pie mix
Canola Oil: I used canola oil, but any neutral oil like grapeseed or vegetable oil will work.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Vegan Butter: I always recommend Soy-Free Earth Balance Buttery Sticks. But if you can't find those, I like Country Crock Plant Butter Sticks.
Molasses: Be sure to use an unsulphured fancy molasses, not blackstrap molasses. I like Grandma's brand.
What Buttercream Frosting to Use
I used my Vegan Brown Sugar Frosting for these pumpkin cupcakes. It's quick, easy and so delicious!
But, you can also use my Vegan Maple Bourbon Frosting, Vegan Vanilla Frosting, or my Vegan Cream Cheese Frosting!
And, if you want to skip the step of making frosting altogether, use this store-bought vegan buttercream guide and grab one at the grocery store!
Step-by-Step Instructions
Step 1. First, in a large bowl, combine brown sugar, pumpkin purée, non-dairy milk, canola oil and vanilla and whisk to combine.
Step 2. Then, add the flour, baking powder, salt and spices into the wet ingredients.
Step 3. And whisk once more to form the batter.
Step 4. Now, scoop the batter into a lined cupcake pan with an ice cream scoop or a spoon, filling each liner ⅔ of the way, and bake the Vegan Pumpkin Cupcakes in a 350* F oven for about 20 minutes.
Step 5. Make the brown sugar frosting by creaming vegan butter until completely smooth. Then, add sifted powdered sugar and mix on low until combined. Finally, add vanilla and molasses and mix until light and fluffy.
Step 6. Top the completely cool pumpkin cupcakes with frosting and serve!
How to Frost the Cupcakes
I like to pipe frosting onto cupcakes with a pastry bag and tip. My top pastry tip recommendations are a Wilton 2D tip for rosettes, or a Wilton #12 for a round tip.
If you don't have a pastry bag, use a small offset spatula or even a butter knife, to spread the frosting onto the cupcakes.
Recipe FAQs
Place them in an airtight container and place them in the refrigerator for up to 4 days.
Allow to come to room temperature for about 30 minutes before serving.
I do not recommend freezing this recipe.
My top pick for canned pumpkin puree is Libby's. It's easy to find, and it's delicious.
I also like Farmer's Market!
Expert Recipe Tip
Allow the cupcakes to cool completely before frosting them. If the cupcakes are even a little bit warm, the frosting will melt, leaving you with a big mess.
Looking for More Spice Recipes?
If you tried this Vegan Pumpkin Cupcakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Pumpkin Cupcakes
Equipment
- 2 Mixing Bowls
- 1 Whisk
- 12 Paper Cupcake Liners
- 1 Cupcake Pan
- 1 Stand Mixer or Hand Mixer with paddle attachment if using stand mixer
- 1 Piping bag and piping tip or knife to frost the cupcakes
- Measuring Cups and Spoons
Ingredients
- 1 ½ Cups All-Purpose Flour
- 2 tsp Baking Powder
- ½ teaspoon Kosher Salt ¼ teaspoon if using table salt
- 2 ½ teaspoon Ground Cinnamon
- 1 ½ teaspoon Ground Ginger
- ¾ teaspoon Ground Cardamom
- ¼ teaspoon Ground Allspice
- ⅛ teaspoon Ground Cloves
- 1 Cup Light Brown Sugar, tightly packed
- ½ Cup Canned Pumpkin Puree not pumpkin pie filling
- ½ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 1 teaspoon Vanilla Extract
Vegan Brown Sugar Frosting
- 8 tablespoon Vegan Butter I used Soy-Free Earth Balance Buttery Sticks
- 2 Cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 1 ½ tablespoon Unsulphured Molasses see note
Instructions
To Make the Pumpkin Chai Cupcakes
- Preheat oven to 350* F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine flour, baking powder, salt and spices. Whisk to combine and set aside.1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt, 2 ½ teaspoon Ground Cinnamon, 1 ½ teaspoon Ground Ginger, ¾ teaspoon Ground Cardamom, ¼ teaspoon Ground Allspice, ⅛ teaspoon Ground Cloves
- In a large bowl, combine brown sugar, pumpkin puree, non-dairy milk, canola oil, and vanilla extract. Whisk to combine, then add the dry ingredients and whisk to form the batter.1 Cup Light Brown Sugar, tightly packed, ½ Cup Canned Pumpkin Puree, ½ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 1 teaspoon Vanilla Extract
- Scoop the batter into the lined muffin tin, filling each liner about ⅔ of the way. You should get exactly 12 cupcakes.
- Bake in a 350* F oven on the middle rack for 18-21 minutes or until a toothpick inserted into one of the center cupcakes comes out clean.
- Allow to cool completely before frosting.
Make the Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter until its completely smooth.8 tablespoon Vegan Butter
- Add the powdered sugar and mix on the lowest speed setting until its combined. Then add the vanilla and molasses and mix on medium speed, stopping to scrape the sides of the bowl down every 30 seconds or so, until the mixture is light and fluffy.2 Cups Powdered Sugar, sifted, 1 teaspoon Vanilla Extract, 1 ½ tablespoon Unsulphured Molasses
Frost the Cupcakes
- Scrape the buttercream into a pastry bag that is fitted with a pastry with and pipe the frosting onto completely cool cupcakes. If you don't have a piping bag, spread the frosting on with a knife or a spatula.
- Serve.
Donna
This cupcake recipe sounds so delicious I am definitely going to try it. I love to get Chia Latte sometimes when I go out, could I use this blend of spices to make my latte at home? ~ Donna
Megan Calipari
Hi Donna! You could try, but powdered spices don't always dissolve when used like that. I think most people who make chai at home use whole spices or even chai tea bags!
Donna
Thank you.
Melanie
Made these tonight to rave reviews! They’re super moist and the spice blend is perfect.
Megan Calipari
I'm so happy to hear it!
Kate
These were amazingly well spiced, and so delicious! I didn’t have any molasses, so I added some vegan caramel to the frosting, and it was delightful. Will definitely make again!
Megan Calipari
Caramel instead of molasses sounds incredible- So happy you enjoyed these!
Blossom
Has anyone tried subbing a gluten free all-purpose flour? The recipe sounds great and I have guests though that cannot have the wheat.
Megan Calipari
I have not personally tried it and haven't seen any comments here or on Pinterest from other people who have! I usually recommend finding a recipe that is already gluten-free because the flours can be SO different.
Dharini
Would definitely try it out! Is the powdered sugar just fine ground one or the icing sugar?
Megan Calipari
It's icing sugar, which is also called confectioners sugar!
Sandra
I’ve made these cupcakes twice. Easy recipe. Everyone loved them. I frosted with a large pastry tip which mayb used more frosting. The first time I ran out of frosting after frosting 11 of the 12 cupcakes. Second time I doubled the frosting. For me ours better to have extra than not enough