I still remember the first time I made these cupcakes. It was one of those crisp fall afternoons where you can’t help but crave something warm and cozy.
I was determined to make a treat that was not only comforting but also something my gluten-free, vegan friends could enjoy without feeling like they were missing out.
These cupcakes hit every note: tender, perfectly spiced, and topped with the dreamiest frosting.
Trust me, once you try these, they’ll be your go-to fall dessert!
Tips and Variations
- Fresh Pumpkin Hack: Roasting your own pumpkin? Slice it, scoop out the seeds, and bake at 375°F for 45 minutes. Puree it until smooth—it’s worth the extra effort!
- Nut-Free Option: Replace almond flour with oat flour and use a vegan butter-based frosting instead of cashew cream.
- Extra Spice: Add a pinch of ground ginger or cardamom for a flavor boost.
- Make It Festive: Top with crushed pecans, a dusting of cinnamon, or even a drizzle of vegan caramel.
Serving Suggestions
Serve these cupcakes with a warm cup of spiced apple cider or a chai latte. For a stunning presentation, arrange them on a tiered dessert stand and garnish with edible flowers or pumpkin seeds.

The Best Gluten-Free Vegan Pumpkin Cupcakes You’ll Ever Make
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Fluffy, spiced cupcakes made with wholesome pumpkin and topped with a luscious cashew frosting. Perfect for fall gatherings or anytime you crave something cozy and sweet.
Ingredients
Cupcakes:
- 1 cup pumpkin puree (fresh or canned)
- ¾ cup unsweetened almond milk
- ⅔ cup maple syrup
- ⅓ cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1 cup gluten-free all-purpose flour
- ½ cup almond flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Frosting:
- 1 cup raw cashews, soaked for 4–6 hours
- 2 tbsp coconut cream
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- If you’re using fresh pumpkin, roast and puree it in advance for a richer flavor.
Step 2: Mix the Wet Ingredients
- In a large bowl, whisk together the pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract.
Step 3: Combine the Dry Ingredients
- In a separate bowl, mix the gluten-free flour, almond flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Slowly add the dry mixture to the wet ingredients, stirring gently until combined. Don’t overmix; the batter should be smooth but thick.
Step 4: Fill and Bake
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting.
Step 5: Make the Frosting
- Drain and rinse the soaked cashews, then blend them in a high-speed blender with coconut cream, maple syrup, vanilla, cinnamon, and a pinch of salt until smooth and creamy. Add a splash of water if needed to reach your desired consistency.
- Chill the frosting in the fridge for 20 minutes before spreading or piping onto the cooled cupcakes.
Notes
These cupcakes can be stored in the fridge for up to 3 days in an airtight container. Frost just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg