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    Home » Recipes » Desserts

    Chocolate Pumpkin Cupcakes with Pumpkin Buttercream

    UPDATED Oct 30, 2022 · PUBLISHED Oct 30, 2022 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Chocolate Pumpkin Cupcake with Pumpkin Buttercream Frosting topped with sprinkles on a napkin.

    Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting are moist and delicious. Easy egg-free and dairy-free recipe everyone will love.

    Chocolate pumpkin cupcakes with pumpkin buttercream frosting topped with green, chocolate and orange sprinkles.

    This is your fall cupcake recipe for school parties or holiday events like Halloween or Thanksgiving. It's a variation of our wacky chocolate cupcakes, which are naturally vegan because they don't have butter, milk, or eggs.

    For an autumn twist, we replaced canola oil with pumpkin puree, making these cupcakes healthier. Of course, we added seasonal spices too.

    But don't make them just because they're vegan. Instead, bake these pumpkin-spiced cupcakes because they're luscious and chocolatey, and everyone will rave about them.

    Jump to:
    • Ingredients
    • Directions
    • Storage
    • Make-Ahead Tips
    • Frosting and Decorating
    • More Pumpkin Recipes
    • 📋 Recipe

    Ingredients

    Here's what you'll need to make chocolate pumpkin cupcakes:

    • Flour - Use unbleached flour or white whole wheat flour to make a healthy cupcake. Of course, all-purpose flour will work just fine.
    • Sugar - If you'd like to lower the sugar amount, then replace half the sugar amount with a sugar alternative like Stevia or Monkfruit.
    • Cocoa powder - Use unsweetened cocoa powder.
    • Salt
    • Baking soda
    • Pumpkin pie spice or (cinnamon, nutmeg, ground ginger)
    • Pumpkin puree substitutes one-to-one for oil in this recipe.
    • Vanilla extract
    • Vinegar

    For the pumpkin buttercream frosting you'll need:

    • Plant-based butter sticks
    • Confectioners' sugar
    • Vanilla extract
    • Pumpkin puree

    Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

    Directions

    To make chocolate pumpkin cupcakes:

    1. Mix dry ingredients together in a bowl.
      • Tip: If the cocoa powder has small clumps, use a sifter to get them all out.
    2. Add wet ingredients to the dry mixture and stir well with a whisk. You don't need to use electric beaters. The batter should be runny.
    3. Fill cupcake tins lined with a paper insert ⅔ full.
    4. Bake for 25-30 minutes or until the top is firm and a toothpick comes out clean. Allow cupcakes to cool completely before decorating.

    To make pumpkin buttercream frosting:

    1. Using an electric mixer, beat butter for several minutes or until it's smooth and fluffy.
    2. Slowly add confectioners sugar and continue mixing on low speed until just incorporated. Raise speed to medium and mix until combined.
    3. Add vanilla and pumpkin puree and continue to blend until it's fluffy and will hold its shape.
    4. To stiffen the frosting, add additional confectioners' sugar.
    5. If the frosting is too thick, stir in a few drops of water.
    Wacky chocolate pumpkin cupcake with a bite removed to expose the moist inside cake.

    Make a Cake Instead

    This recipe can be made into a chocolate pumpkin cake.

    To make a double-layer 9-inch round cake, double the recipe and bake for a full 30 minutes. Pay special attention to the center to ensure that it's fully cooked.

    A glass 9-inch baking dish can also be used for a one-layer snack cake.

    Storage

    • Refrigerator. Store frosted or unfrosted cupcakes in an airtight container for up to 5 days.
    • Freezer. Store unfrosted cupcakes in the freezer for up to 2 months. Prior to freezing, wrap each individual cupcake tightly with plastic wrap.
    • Thaw. Transfer frozen, wrapped cupcakes to the refrigerator to defrost overnight. Decorate as desired.

    Make-Ahead Tips

    Once you are hooked on this fantastic recipe, make batches of the dry mix to keep in the pantry. Portion the dry ingredients into mason jars or ziplock bags when you have everything out.

    Frosting and Decorating

    Without question, these chocolate pumpkin cupcakes are outstanding with pumpkin buttercream frosting. Allow the cupcakes to cool completely before decorating.

    Spread the frosting with a knife or add the frosting to a plastic bag, squeeze it to one corner, snip the end, and pipe it on each cupcake. Add your favorite sprinkles for a festive finish.

    More Frosting Options

    • Sprinkle powdered sugar on top. That's it! It creates a light, sugary glaze that's fantastic.
    • Date Cream Cheese Frosting is a sugar-free spread perfect for this recipe.
    Chocolate Pumpkin Cupcakes with pumpkin buttercream frosting topped with sprinkles.

    More Pumpkin Recipes

    • A cup of pumpkin juice next to a bottle of pumpkin juice from Universal's The Wizarding World of Harry Potter.
      Pumpkin Juice Recipe - Harry Potter Style
    • Plate of 2-ingredient pumpkin cookies made with spice cake mix.
      2 Ingredient Pumpkin Cookies and Muffins
    • 2 Pumpkin Oatmeal Chocolate Chip Muffins on napkin
      Healthy Oatmeal Pumpkin Muffins or "Cups" {Gluten-free}

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📋 Recipe

    Chocolate pumpkin cupcakes with pumpkin buttercream frosting topped with green, chocolate and orange sprinkles.

    Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting

    Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting are moist and delicious. Easy egg-free and dairy-free recipe everyone will love.
    5 from 2 votes
    Share by Text
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 14 cupcakes
    Calories: 301kcal
    Author: Marjory Pilley

    Ingredients

    Chocolate Pumpkin Cupcakes

    • 1 ¼ cup unbleached flour or white whole wheat flour
    • 1 cup sugar Can replace up to half the sugar with powder Stevia or Monkfruit.
    • ⅓ cup unsweetened cocoa powder
    • 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, softened
    • 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 °F.
    • Mix dry ingredients together in a bowl.
    • Add wet ingredients to the dry mixture and stirwell with a whisk. You don't need to use electric beaters. The batter should berunny.
    • Fill cupcake tins ⅔ full.
    • Bake for 25-30 minutes or until top is firm and a toothpick comes out clean.
    • Allow cupcakes to cool for 30 minutes before decorating.

    Pumpkin Buttercream Frosting

    • Using an electric mixer, beat butter for severalminutes or until it's smooth and fluffy.
    • Slowly add confectioners' sugar and continue mixing on low speed until just incorporated. Raise speed to medium and mix until combined.· 
    • Add vanilla extract and pumpkin puree and thoroughly blend until the frosting holds its shape and is fluffy.
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    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

    This recipe was originally published on 10/27/13 and has been updated to improve the reader experience.

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      Pumpkin Chaffles with Cottage Cheese
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    Reader Interactions

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      Recipe Rating




    1. 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
    2. Courtney

      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
    3. Megan

      October 27, 2013 at 3:06 pm

      This is an awesome Halloween Cupcake recipe!! LOVE

      Reply
    4. Stacy

      October 29, 2013 at 12:15 am

      These are 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
    5. 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
    6. 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
    7. 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
    8. Samdy

      November 06, 2022 at 8:31 am

      5 stars
      Made these for a school bake sale. Added a 1/4 teaspoon of pumpkin spice to the frosting which really gave it a punch of flavor. It’s a keeper and they’ve already been requested for Thanksgiving potluck.

      Reply

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