Gluten Free Vegan Cupcakes

Gluten Free Vegan Pumpkin Cupcakes Recipe

It is officially fall! The way I know that here in Florida is that the temperatures have dropped from the low 90s to the mid 80s, hurricane season is upon us, and the markets are filled with Halloween decorations and fall produce.

I can’t think “October” without thinking “pumpkin.” So, it only stands to reason I would start baking up some gluten free pumpkin treats. In the past I have made pumpkin scones, pumpkin pies, pumpkin quick breads, and pumpkin cookies but for today I decided to try out some pumpkin cupcakes.

I will be the first to admit I am never going to win any pastry decorating contests. I can’t do fancy piping, have no clue how to fashion things out of fondant, and truth be told, it is about all I can do to get the frosting to look smooth. But even with my cake decorating handicaps, I was able to make these look sort of like pumpkins with the help of food decorating gel and some gumdrop candies. The thing is, if I can do this, so can your kids!

Of course there really is no need to try and get all fancy with your decorating. You can simply smear some frosting on top of a cupcake and call it a day!

The flavor of theses cuties is reminiscent of pumpkin pie, but in a cupcake. How fun is that? They are vegan thanks to my secret weapon for moist gluten free cupcakes, Vegenaise, which means they are also great for those on an egg or dairy free diet as well.

These gluten free, vegan pumpkin cupcakes helped it feel a bit more like fall in these parts. In fact, I think I am going to crank up the air conditioning and put on a sweater. Then I am going to have another cupcake!

Gluten Free Vegan Pumpkin Cupcakes Recipe

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Gluten Free Vegan Cupcakes
Gluten Free Vegan Pumpkin Cupcakes Recipe
Prep Time
20 mins
Cook Time
22 mins
Cooling time
5 mins
Total Time
42 mins
 
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 442 kcal
Author: Carol Kicinski
Ingredients
Pumpkin Cupcakes
  • 1 cup pure pumpkin puree
  • 1/3 cup Vegenaise
  • 1/3 cup sugar
  • 1/3 cup light brown sugar packed
  • ¼ cup rice or other dairy free milk
  • 1 tablespoon maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups good quality all-purpose gluten free flour blend
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cloves
Dairy Free Cream Cheese Frosting
  • 8 ounces Vegan Gourmet cream cheese substitute
  • ½ cup Earth Balance or other dairy free butter substitute
  • 2 tablespoons maple syrup
  • 4 cups powdered sugar
  • Orange food coloring gel optional
  • Orange food decorating gel optional
  • 6 green gumdrops cut in half (optional)
Instructions
  1. Preheat oven to 350 degrees. Line a 12 cup standard muffin tine with paper liners.
  2. Whisk together the pumpkin puree, Vegenaise, sugar, brown sugar, rice milk, maple syrup, and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet and whisk until fully combined. Divide the batter evenly among the prepared muffin cups, filling about 2/3 full. Bake for 18 – 22 minutes or until the tops of the cupcakes feel firm and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.
  3. Combine the frosting ingredients in a mixing bowl and beat, starting on low, to combine. Once the ingredients have combined, increase the speed to medium-high and beat for 1 minute or until very smooth. If desired, add orange food coloring, a little at a time, until desired color is achieved.
  4. Generously top the cooled cupcakes with frosting and smooth the top of the frosting into a roundish shape. Starting at the top of each cupcake, draw lines down to the cupcake liner in a spoke. Top each cupcake with a gumdrop half.
Nutrition Facts
Gluten Free Vegan Pumpkin Cupcakes Recipe
Amount Per Serving
Calories 442 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Sodium 345mg 14%
Potassium 103mg 3%
Total Carbohydrates 71g 24%
Dietary Fiber 3g 12%
Sugars 55g
Protein 3g 6%
Vitamin A 70.3%
Vitamin C 1%
Calcium 5.6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Dairy Free Gluten-Free Gluten-Free Recipes Halloween Pumpkin
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  1. Gail
    October 6, 2012

    OMG! These are so cute! Going to make with the kids for sure!

    1. Carol Kicinski
      October 6, 2012

      Thanks and enjoy!

  2. October 6, 2012

    Anything to do with pumpkin gets a big thumbs up from me. I’d like one for breakfast right now!

    1. Carol Kicinski
      October 7, 2012

      Thanks Cara!

  3. October 7, 2012

    I agree with Cara, totally breakfast-worthy! My kids will love these, thanks for the inspiration Carol. Can’t wait to try vegenaise in my next batch of cupcakes! Does it replace the egg?

    1. Carol Kicinski
      October 7, 2012

      Hi Maggie thanks and yes, it replaces egg and oil (or whatever other kind of fat you would use.) Enjoy!

  4. I think your cupcakes are very cute! … you’re way better at decorating cupcakes than me :) I love your trick to use vegenaise instead of eggs, I can’t wait to try it! Thanks!

    1. Carol Kicinski
      October 8, 2012

      Thanks Cassidy – enjoy!

  5. October 9, 2012

    These do sound lovely indeed! I’m just planting my pumpkin plants in the garden this week, but I always love the way they wander over the garden at will :)

    1. Carol Kicinski
      October 9, 2012

      How nice, never have grown pumpkin but I imagine it would be lovely!

  6. October 9, 2012

    Wow Carol! These are adorable and SO creative!

    1. Carol Kicinski
      October 10, 2012

      Thanks Alisa!

  7. tseten
    October 20, 2012

    That’s a 1/4 cup of dairy free milk right?

    1. Carol Kicinski
      October 21, 2012

      Yes – sorry. I fixed the recipe, thanks for being my proof reader!

  8. I know what you mean about it not feeling like fall – it’s so warm in Texas. I’m not complaining. It just doesn’t feel like the holidays are about to begin. But it never does. Your cupcakes look adorable.

    1. Carol Kicinski
      October 26, 2012

      Thanks Amy. And I know, it really does not feel like we are heading into holiday season!

  9. Lily
    November 22, 2012

    I can not get to Vegenaise, what can I use to substitute it?

    1. Carol Kicinski
      November 22, 2012

      Any vegan mayo will work.

  10. Lauren Shriver
    December 16, 2015

    These are absolutely DELICIOUS! I love them, my boyfriend loves them, my dad loves them, and my mom, who doesn’t even like pumpkin, thought they were good! I will be making these for my office for our Christmas party!

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