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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
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)
  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*
Fat 17g26%
Saturated Fat 3g15%
Sodium 345mg14%
Potassium 103mg3%
Carbohydrates 71g24%
Fiber 3g12%
Sugar 55g61%
Protein 3g6%
Vitamin A 3515IU70%
Vitamin C 0.8mg1%
Calcium 56mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.