These Easy Chocolate Pumpkin Cupcakes just happen to be vegan too! They’re perfect for school parties or holiday events because they are dairy-free and egg-free and insanely delicious!
These cupcakes are not only gorgeous (if I do say so myself,) they’re also moist and absolutely delicious. But, there is something else very special about them. They’re free of dairy and egg and are naturally vegan. So, you don’t have to “substitute” anything or buy any special ingredients.
If you are catering to a family or a group with these dietary concerns, this is your cupcake. (I’m thinking about Halloween, Thanksgiving and Christmas parties and fall gatherings!)
If you don’t have to be careful about ingredients, then this is STILL your cupcake.
WE LOVE THESE EASY CHOCOLATE PUMPKIN CUPCAKES. Every single member of our family does, whether they have a food allergy or not. Yes, I’m screaming that from the rooftop because they’re so good!
This is a variation of our tried and true Vegan Chocolate Cupcake. It’s the same recipe except that pumpkin replaces the canola oil. In my book, that makes this recipe even healthier. 🙂
Easy Chocolate Pumpkin Cupcakes Tips and Tricks
Once you are hooked on this fantastic recipe, mix up several batches of the dry mix to keep in the pantry. When you have everything out, portion the dry ingredients in mason jars or ziplock bags.
When you are ready to make the recipe, use pumpkin or canola oil depending upon your mood. This recipe will use less than half a can of pumpkin puree. Use the remainder to make pumpkin buttercream frosting, doctor up your favorite frosting recipe or check out these pumpkin recipes.
Note that this recipe can be made into a cake as well. For a double layer 9 inch round cake, double the recipe and bake for a full 30 minutes. It’s really important that the cake be fully cooked in the middle. A glass 9 inch baking dish can also be used for a one layer snack cake.
How to Substitute Pumpkin for Canola Oil
Pumpkin substitutes one to one for oil in this recipe. It’s a technique used to make 2 Ingredient Pumpkin Muffins and partially fills the role of oil in our Healthy Chocolate Pumpkin Muffins. I don’t know exactly why it works so well. But, it does!
Pumpkin Buttercream Frosting
These easy chocolate pumpkin cupcakes are outstanding with just a sprinkling of powdered sugar on top. It creates a slight crust that has my mouth watering as I write about it.
I was so excited about the way these turned out we experimented with our buttercream frosting recipe too. We replaced milk (or in our case rice milk) with pumpkin. The result is a very subtle pumpkin flavoring in a smooth and creamy frosting. Plus, now you can decorate with SPRINKLES!
Pumpkin for the win!
Tag @DinnerMom or #DinnerMom on social media if you make this recipe. We’d love to see what you are cooking up.
Easy Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting
Ingredients
Chocolate Pumpkin Cupcakes
- 1 1/4 cup unbleached flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 cup water
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
Pumpkin Buttercream Frosting
- 1 cup vegan butter 2 sticks
- 3 cups confectioners sugar sifted plus up to 1 cup more to attain desired consistency
- 1 Tablespoon vanilla extract
- 2 Tablespoons pumpkin puree
Instructions
Chocolate Pumpkin Cupcakes
- Preheat oven to 350 degrees.
- Mix dry ingredients together in a bowl.
- Add wet ingredients to dry mixture and stir well with spoon.
- Fill cupcake tins 2/3 full.
- Bake for 25-30 minutes or until top is firm and tooth pick comes out clean.
- Allow cupcakes to cool for 30 minutes before decorating.
Pumpkin Buttercream Frosting
- Beat vegan butter with a mixer or beaters for several minutes until butter is light and fluffy.
- Slowly add confectioners sugar and continue mixing until well blended.
- Add vanilla and pumpkin puree and thoroughly blend.
- To stiffen mixture add additional confectioners' sugar.
- If mixture needs to be thinner, then stir in a few drops of water.
Nutrition
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Kathia Rodriguez
This is so different and not complicated at all. Thank you for sharing.
Paula @ Vintage Kitchen Notes
Isn’t chocolate the perfect vessel for adding vegeables? This idea is wonderful, and we can eat without the guilt! They’re lovely!
nini
these are THE perfect Halloween treat! I am whipping up a batch right now…thanks for another winner, Dinner<3Mom!!!
Liz
Did you say easy???? They look so moist and scrumptious….my family would LOVE them!
Family Foodie
What a great idea… love the use of the pumpkin in this recipe!
Jennifer @ Peanut Butter and Peppers
Your cupcakes look delicious and so moist!! They are just simply adorable!
Courtney @ Neighborfood
Wow, I love that these are vegan! They look so rich, moist, and chocolatey. And how cool that the pumpkin could replace the oil?
[email protected] & Trinkets
Its got pumpkin instead of oil, so that makes it healthy, right? So I can eat like 3 in one go?
Nicole
These…. are just amazing. I love EVERYTHING about them but most especially the pumpkin added instead of the oil. I bet these are SO moist and so full of great flavor. Perfection in a cupcake bite.
Dorothy at Shockingly Delicious
classroom party, here we come!
Laura Dembowski
Love that you put pumpkin in the frosting! Great idea!
Katy
I love how you’ve adapted these cupcakes to make them perfect for Halloween!
Heather @girlichef
They’re so pretty – these would make the perfect classroom Halloween party treat!
Megan @ I Run For Wine
This is an awesome Halloween Cupcake recipe!! LOVE
Shaina
Chocolate and pumpkin go really well together! This is a great go-to cupcake recipe for fall!
The Ninja Baker
Easy? Vegan? Delicious? Check, check, check =) You’ve definitely got home run recipes, Marjory. Thank you for so generously sharing these gems!
Tara
I love chocolate and pumpkin together, those flavours rock!! Happy Halloween!!!
Lori @ Foxes Love Lemons
These look just amazing, Majory! I would have never guessed they were vegan, and I’m sure after I’ve tasted one, I won’t be able to tell at all. These look moist and delicious!
Dina
perfect cupcakes for a Halloween party!
Sarah
I bet these are super moist, they look amazing!
Renee
Wonderful cupcakes and I have to admit I am in love with that beyond adorable witch you have in the background. Leave it to another food blogger to notice photo props. I just want to know where you got it. So cute!
Marjory
Thanks Renee! I must admit I do this all the time now too. I’m not sure how the little witch arrived in our house. But, I love looking around to see what I can use in photos…especially around the holidays.
Stacy
Those just look scrumptious, Marjory! That chocolate and pumpkin batter bakes up beautifully dark. And the pumpkin icing is the perfect topping! May your Halloween be spooktacular as well!
Annie
Just wondering how much cocoa you mean to add
Marjory
Hi! It is 1/3 cup of cocoa. Thank you!
Sarah | Curious Cuisiniere
These look so moist and delicious! I love baking with pumpkin.
Cindys Recipes and Writings
I love the spice combo in these. Pumpkin icing sounds so good!
Marjory @ Dinner-Mom
Thanks to all my #SundaySupper friends for stopping by…what a fun event this was!
Amanda
We enjoyed this flavor combination very much. It was subtle, but the pumpkin flavor shined through and everyone enjoyed it.
Eileen
Is it ok to use unsalted butter instead of vegan butter? I am not vegan, family isn’t either. Would like to make these cupcakes for Thanksgiving.
Marjory Pilley
Absolutely!!! Enjoy!