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    Home » Recipes » Desserts

    Easy Chocolate Pumpkin Cupcakes - Vegan!

    UPDATED Oct 9, 2019 · PUBLISHED Oct 27, 2017 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    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

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 14 cupcakes
    Calories: 301kcal
    Author: Marjory Pilley

    Ingredients

    Chocolate Pumpkin Cupcakes

    • 1 ¼ cup unbleached flour
    • 1 cup sugar
    • ⅓ cup unsweetened cocoa
    • ½ teaspoon salt
    • ¼ teaspoon baking soda
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon ground ginger
    • 1 cup water
    • ⅓ 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 ⅔ 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.
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    Nutrition

    Calories: 301kcal | Carbohydrates: 50g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Sodium: 209mg | Potassium: 63mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1860IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.5mg
    Nutritional and Food Safety Disclaimer

    Easy Chocolate Pumpkin Cupcakes Recipe

    Thank you for pinning!Vegan Chocolate Pumpkin Cupcakes

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    Comments

    1. Paula @ Vintage Kitchen Notes

      October 27, 2013 at 10:08 am

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

      Reply
    2. nini

      October 27, 2013 at 10:14 am

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

      Reply
    3. Courtney @ Neighborfood

      October 27, 2013 at 11:50 am

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

      Reply
    4. [email protected] & Trinkets

      October 27, 2013 at 12:41 pm

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

      Reply
    5. Dorothy at Shockingly Delicious

      October 27, 2013 at 1:14 pm

      classroom party, here we come!

      Reply
    6. Katy

      October 27, 2013 at 1:33 pm

      I love how you've adapted these cupcakes to make them perfect for Halloween!

      Reply
    7. Heather @girlichef

      October 27, 2013 at 2:58 pm

      They're so pretty - these would make the perfect classroom Halloween party treat!

      Reply
    8. Megan @ I Run For Wine

      October 27, 2013 at 3:06 pm

      This is an awesome Halloween Cupcake recipe!! LOVE

      Reply
    9. The Ninja Baker

      October 27, 2013 at 6:43 pm

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

      Reply
    10. Lori @ Foxes Love Lemons

      October 27, 2013 at 11:40 pm

      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!

      Reply
    11. Dina

      October 28, 2013 at 2:08 pm

      perfect cupcakes for a Halloween party!

      Reply
    12. Sarah

      October 28, 2013 at 5:48 pm

      I bet these are super moist, they look amazing!

      Reply
    13. Renee

      October 28, 2013 at 7:49 pm

      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!

      Reply
      • Marjory

        October 28, 2013 at 9:52 pm

        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.

        Reply
    14. Stacy

      October 29, 2013 at 12:15 am

      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!

      Reply
    15. Annie

      October 29, 2013 at 7:48 pm

      Just wondering how much cocoa you mean to add

      Reply
      • Marjory

        October 29, 2013 at 8:45 pm

        Hi! It is 1/3 cup of cocoa. Thank you!

        Reply
    16. Cindys Recipes and Writings

      October 30, 2013 at 9:26 pm

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

      Reply
    17. Marjory @ Dinner-Mom

      October 31, 2013 at 2:42 pm

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

      Reply
    18. Amanda

      April 20, 2018 at 11:46 am

      5 stars
      We enjoyed this flavor combination very much. It was subtle, but the pumpkin flavor shined through and everyone enjoyed it.

      Reply
    19. Eileen

      November 18, 2019 at 12:51 pm

      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.

      Reply
      • Marjory Pilley

        November 18, 2019 at 12:56 pm

        Absolutely!!! Enjoy!

        Reply

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