These vegan pumpkin cupcakes are moist, tender, and bursting with pumpkin spice! They're also easy to make with just one bowl.
- 1 ½ cups all-purpose flour
- ½ cup organic granulated sugar
- ½ cup organic brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup unflavored and unsweetened non-dairy milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
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Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
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In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
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In a small container, stir together the pumpkin puree, milk, oil, vanilla, and apple cider vinegar.
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Pour the pumpkin mixture into the bowl with the flour mixture. Whisk until there are no lumps.
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Divide the batter among the cups of the muffin tin, filing each about ¾ full. (Note 1)
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Bake the cupcakes for 20 to 22 minutes, until a toothpick inserted into the center of one comes out clean.
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Place the muffin tin on a cooling rack and let the cupcakes cool completely before frosting them. (Note 2)
- If you have too much batter, bake a few cupcakes in a second batch.
- These cupcakes are excellent with vegan cream cheese frosting.