Easy Chocolate Pumpkin Cupcakes – Vegan!

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!

Easy Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting

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.

Vegan Chocolate Pumpkin Cupcakes Recipe

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
The subtle flavor twist in these easy chocolate pumpkin cupcakes with pumpkin buttercream frosting makes them a holiday favorite. Egg- and dairy-free!
Course: Dessert
Cuisine: American
Servings: 14 cupcakes
Calories: 301 kcal
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
Chocolate Pumpkin Cupcakes
  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients together in a bowl.
  3. Add wet ingredients to dry mixture and stir well with spoon.
  4. Fill cupcake tins 2/3 full.

  5. Bake for 25-30 minutes or until top is firm and tooth pick comes out clean.
  6. Allow cupcakes to cool for 30 minutes before decorating.
Pumpkin Buttercream Frosting
  1. Beat vegan butter with a mixer or beaters for several minutes until butter is light and fluffy.

  2. Slowly add confectioners sugar and continue mixing until well blended.

  3. Add vanilla and pumpkin puree and thoroughly blend.
  4. To stiffen mixture add additional confectioners' sugar.
  5. If mixture needs to be thinner, then stir in a few drops of water.
Nutrition Facts
Easy Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting
Amount Per Serving
Calories 301 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Sodium 209mg 9%
Potassium 63mg 2%
Total Carbohydrates 50g 17%
Dietary Fiber 1g 4%
Sugars 39g
Protein 1g 2%
Vitamin A 37.2%
Vitamin C 0.4%
Calcium 0.6%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

Thank you for pinning!Vegan Chocolate Pumpkin Cupcakes





  1. This is so different and not complicated at all. Thank you for sharing.

  2. Isn’t chocolate the perfect vessel for adding vegeables? This idea is wonderful, and we can eat without the guilt! They’re lovely!

  3. these are THE perfect Halloween treat! I am whipping up a batch right now…thanks for another winner, Dinner<3Mom!!!

  4. Did you say easy???? They look so moist and scrumptious….my family would LOVE them!

  5. What a great idea… love the use of the pumpkin in this recipe!

  6. Your cupcakes look delicious and so moist!! They are just simply adorable!

  7. Wow, I love that these are vegan! They look so rich, moist, and chocolatey. And how cool that the pumpkin could replace the oil?

  8. Its got pumpkin instead of oil, so that makes it healthy, right? So I can eat like 3 in one go?

  9. 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.

  10. classroom party, here we come!

  11. Love that you put pumpkin in the frosting! Great idea!

  12. I love how you’ve adapted these cupcakes to make them perfect for Halloween!

  13. They’re so pretty – these would make the perfect classroom Halloween party treat!

  14. This is an awesome Halloween Cupcake recipe!! LOVE

  15. Chocolate and pumpkin go really well together! This is a great go-to cupcake recipe for fall!

  16. Easy? Vegan? Delicious? Check, check, check =) You’ve definitely got home run recipes, Marjory. Thank you for so generously sharing these gems!

  17. I love chocolate and pumpkin together, those flavours rock!! Happy Halloween!!!

  18. 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!

  19. perfect cupcakes for a Halloween party!

  20. I bet these are super moist, they look amazing!

  21. 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!

    • 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.

  22. 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!

  23. Just wondering how much cocoa you mean to add

  24. These look so moist and delicious! I love baking with pumpkin.

  25. I love the spice combo in these. Pumpkin icing sounds so good!

  26. Thanks to all my #SundaySupper friends for stopping by…what a fun event this was!

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