Pumpkin Spice Cupcakes with Pumpkin Buttercream (Gluten Free and Vegan)

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Celebrate fall with some pumpkin cupcakes! These Pumpkin Spice Cupcakes with Pumpkin Buttercream Frosting are gluten free, dairy free, vegan, and nut free. They are an easy and allergy friendly way to add pumpkin spice to your dessert menu

Celebrate fall with some pumpkin cupcakes! These Pumpkin Spice Cupcakes with Pumpkin Buttercream Frosting are gluten free, dairy free, vegan, and nut free. They are an easy and allergy friendly way to add pumpkin spice to your dessert menu - @TheFitCookie #glutenfree #dairyfree #vegan #pumpkin

Hey friends, I’m excited to share a new recipe with you today! A group of blogging ladies and I are teaming up each month to share monthly themed recipes. This is our first collaborative post and we’re sharing fall-themed cupcakes today, and I decided to try my hand at dairy free and gluten free pumpkin cupcakes.

I created some gluten-free and vegan Pumpkin Spice Cupcakes with Pumpkin Buttercream, and 5 other ladies created some amazing treats, too.

Celebrate fall with some pumpkin cupcakes! These Pumpkin Spice Cupcakes with Pumpkin Buttercream Frosting are gluten free, dairy free, vegan, and nut free. They are an easy and allergy friendly way to add pumpkin spice to your dessert menu - @TheFitCookie #glutenfree #dairyfree #vegan #pumpkin

Since I always need some new recipe inspiration, joining this team of blogging ladies has been fun! I had been looking for a blogging tribe for a little while, and they welcomed me into their group to support each other, help each other grow, and team up on recipes. Can’t wait to share more recipes with you in the coming months!

Celebrate fall with some pumpkin cupcakes! These Pumpkin Spice Cupcakes with Pumpkin Buttercream Frosting are gluten free, dairy free, vegan, and nut free. They are an easy and allergy friendly way to add pumpkin spice to your dessert menu - @TheFitCookie #glutenfree #dairyfree #vegan #pumpkin

I used 2 different kinds of muffin papers with these: regular ones and some parchment paper cups. I love the parchment ones best since they come off the cupcakes so easily, plus you can fill them a bit more.

This recipe is also a small batch: it doesn’t make a full 12 cupcakes. When I develop my recipes they are usually in small batches (to make sure I don’t waste a ton of ingredients if my first attempts are a flop!), so this one didn’t end up being a full dozen but it turned out great!

Celebrate fall with some pumpkin cupcakes! These Pumpkin Spice Cupcakes with Pumpkin Buttercream Frosting are gluten free, dairy free, vegan, and nut free. They are an easy and allergy friendly way to add pumpkin spice to your dessert menu - @TheFitCookie #glutenfree #dairyfree #vegan #pumpkin

If you want to have more cupcakes, you can double this recipe, just try not to fill them more than 2/3 to 3/4 full otherwise they will overflow the sides. These pumpkin cupcakes don’t peak and get tall like regular ones with eggs, so they can overflow the sides if the muffin cups are filled too full.

Pumpkin Spice Cupcakes (Gluten-Free and Vegan)

Gluten-free, vegan; Free of: peanuts, tree nuts, eggs, dairy, soy
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Course: Cake, Dessert
Cuisine: American
Keyword: gluten free cupcakes, pumpkin spice cupcakes, vegan cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 9 cupcakes
Calories: 85kcal
Author: Sarah Jane Parker @The Fit Cookie

Ingredients

Instructions

  • Preheat the oven to 350 degrees and line a muffin pan with 9 muffin papers (the parchment cups work great!)
  • In a medium bowl, whisk together the flour, baking Stevia, egg replacer, pumpkin pie spice, baking powder, and salt. Set aside
  • In a large bowl, whisk together the rice milk, pumpkin puree, brown sugar, oil, and vanilla until well combined.
  • Add the flour mixture to the pumpkin mixture and stir or whisk well to combine
  • Fill each lined muffin cup 2/3 full (there should be about 9 of them)
  • Bake at 350 degrees for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool completely before frosting with Pumpkin Buttercream (recipe below)
  • Enjoy!

Nutrition

Calories: 85kcal | Carbohydrates: 12g | Protein: 0g | Fat: 3g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 148mg | Potassium: 72mg | Fiber: 0g | Sugar: 7g | Vitamin A: 1070IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.2mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

Pumpkin Buttercream Frosting

The Pumpkin Buttercream frosting is just pumpkin flavored, not pumpkin spice flavored. If you want pumpkin spice flavored frosting, you can add a bit of pumpkin pie spice to your frosting a little at a time (to taste). The frosting will be darker than the photos shown if you add spice to it.

Either way you decide to make this pumpkin frosting, it tastes great on these pumpkin cupcakes!

Pumpkin Buttercream Frosting

Gluten-free, vegan; Free of: nuts, peanuts, dairy, eggs, soy
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pumpkin buttercream, pumpkin frosting, vegan frosting
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16 Tablespoons
Calories: 90kcal

Ingredients

Instructions

  • Beat together the pumpkin puree and the palm oil shortening until well blended and creamy
  • Add powdered sugar 1/2 cup at a time to the pumpkin blend and beat with a hand mixer after each addition until well blended
  • Beat in the vanilla and salt
  • Use to frost the cupcakes after they have completely cooled
  • Enjoy!

Notes

*If you don’t want to use palm oil, you can use completely softened dairy free butter and omit imitation butter flavor. You may need to add a bit more powdered sugar to get the stiffness/structure in the frosting that you prefer.

Nutrition

Calories: 90kcal | Carbohydrates: 15g | Fat: 3g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 7mg | Sugar: 14g | Vitamin A: 595IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.1mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

Cupcake recipes, clockwise from top left:

  1. Vanilla Almond Cupcakes with Maple Cream Cheese Frosting (Rosemary – An Italian in My Kitchen)
  2. Cranberry Orange Cupcakes with White Chocolate Buttercream (Melissa – My Wife Can Cook)
  3. Apple Spice Cupcakes (Arlene – Flour on My Face)
  4. Spicy Chai Cupcakes with Cinnamon Buttercream Frosting (Gloria – Homemade and Yummy)
  5. Gluten-Free Pumpkin Spice Cupcakes with Pumpkin Frosting (Sarah – The Fit Cookie)
  6. Pumpkin Spiced Apple Cupcakes with Caramel (Veena – Veena Azmanov)

11 thoughts on “Pumpkin Spice Cupcakes with Pumpkin Buttercream (Gluten Free and Vegan)”

  1. This looks so good Sarah! My neighbor is gluten free plus it would be nice to have an option for my customers when I need one too. Book marked to try. Thanks for the recipe

    Reply
    • That’s great Veena, let me know what you think of this when you make it! I have been thinking about making this again with my gluten-free all purpose flour mix I just got recently, it works really well and would work great in this recipe too

      Reply

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