Vegan Gluten-Free Pumpkin Cupcakes
Soft and tender vegan gluten-free pumpkin cupcakes topped with pumpkin spice buttercream.
Ingredients
- 2 Tbsp ground flax seeds
- 6 Tbsp water
- 1¾ cups gluten-free flour blend 245g
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2½ tsp pumpkin pie spice
- ½ cup oil 120ml
- 1 tsp vanilla extract
- ¾ cup coconut sugar or granulated sugar 113g
- 1 cup unsweetened pumpkin purée 240g
Pumpkin Spice Buttercream
- 1 batch vegan buttercream frosting
- 1½ tsp pumpkin pie spice
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Mix flax seeds and water to make flax eggs. Let rest to thicken.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk oil, vanilla, sugar, pumpkin purée, and thickened flax eggs until combined.
- Add wet ingredients to dry and stir until a smooth batter forms.
- Divide batter into cupcake liners. Bake 16–18 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Mix pumpkin pie spice into vegan buttercream and frost cooled cupcakes.
Notes
These are my go-to for school parties. Use a high-quality gluten-free flour blend with xanthan gum. If you're out of pumpkin spice, use cinnamon, nutmeg, and ginger. Bake and cool cupcakes a day ahead; frost the day of for best texture. Store leftovers in the fridge for up to 3 days.