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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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 14 cupcakes
Calories 301kcal


Chocolate Pumpkin Cupcakes

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

  • 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.


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