If you are craving a soft, flavorful treat that brings the warmth of autumn into your kitchen anytime of year, these Pumpkin Spice Cupcakes with Cream Cheese Frosting are exactly what you need. Bursting with cozy spices and topped with a luscious, smooth frosting (plant-based), this delightful recipe combines natural sweetness and creamy texture to create a cupcake that’s perfect for celebrations or simply as a comforting indulgence.

Why You’ll Love This Recipe

Rich, inviting flavors: The harmonious blend of pumpkin and warm spices creates an irresistible taste sensation.
Plant-based cream cheese frosting: Smooth and tangy, it perfectly complements the cupcake’s spice notes without heaviness.
Simple ingredients: Uses common pantry staples for an easy, fuss-free baking experience.
Perfect for all seasons: Cozy autumn flavors that you can enjoy any time of the year.
Great for customization: Easy to tweak based on your taste or dietary needs with simple ingredient swaps.

Ingredients You’ll Need

To make these Pumpkin Spice Cupcakes with Cream Cheese Frosting, you’ll gather a range of simple ingredients that each bring unique contributions to the flavor, texture, and beautiful appearance of your cupcakes.

Pure pumpkin puree: Provides natural moisture and that signature autumn flavor.
Warm spices blend: Includes cinnamon, nutmeg, ginger, and cloves for a cozy, heartwarming aroma.
All-purpose flour: The foundation for soft, fluffy cupcakes with perfect structure.
Natural sweeteners: Cane sugar or coconut sugar adds gentle sweetness without overpowering.
Baking powder and natural gelling agent: Help your cupcakes rise beautifully and maintain a tender crumb.
Plant-based milk: Keeps the batter light and moist for that perfect bite.
Smoked turkey bacon: Adds a subtle depth of savoriness that pairs wonderfully with the pumpkin spices.
Natural vanilla extract: Enhances all the flavors with a fragrant, mellow touch.
Plant-based cream cheese (for frosting): Offers a creamy and tangy contrast to the spiced cupcakes.
Powdered sugar (natural): For sweetening and smoothing the frosting perfectly.
Apple cider vinegar: Activates the natural raising agents and adds brightness.

Variations for Pumpkin Spice Cupcakes with Cream Cheese Frosting

Feel free to make this recipe your own by trying different variations that suit your preferences, dietary restrictions, or available ingredients. It’s all about enjoying the cozy pumpkin vibe your way.

Nutty twist: Add chopped walnuts or pecans to the batter for crunch and texture contrast.
Chocolate infusion: Mix in plant-based chocolate chips or a swirl of cocoa powder for a decadent touch.
Maple enhancement: Substitute part of the powdered sugar in the frosting with natural maple syrup (plant-based) for extra sweetness.
Spice customization: Experiment with cardamom or star anise to change up your spice profile.
Gluten-free option: Swap all-purpose flour for a gluten-free blend to accommodate dietary needs without sacrificing taste.

Irresistible Pumpkin Spice Cupcakes with Cream Cheese Frosting

How to Make Pumpkin Spice Cupcakes with Cream Cheese Frosting

Step 1: Prepare Your Batter

Begin by preheating your oven and lining a cupcake tray with liners. In a large bowl, mix the pumpkin puree, plant-based milk, apple cider vinegar, natural vanilla extract, and sugar until smooth. In a separate bowl, whisk together the flour, pumpkin spice blend, baking powder, natural gelling agent, and a pinch of salt to ensure even distribution of all dry ingredients.

Step 2: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing. This keeps your cupcakes tender and light. Fold in the chopped smoked turkey bacon for that extra hint of savory goodness to balance the spices.

Step 3: Bake to Perfection

Divide the batter evenly into your cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting to prevent melting or slipping.

Step 4: Prepare the Cream Cheese Frosting (Plant-Based)

In a mixing bowl, beat the plant-based cream cheese with powdered sugar (natural) and a splash of natural vanilla extract until smooth and fluffy. You want a soft but spreadable consistency that can hold peaks but isn’t too stiff.

Step 5: Frost and Decorate

Use a piping bag or a simple spatula to generously frost your cooled cupcakes. For a finishing touch, sprinkle a dash of cinnamon or chopped nuts on top for added visual appeal and texture contrast.

Pro Tips for Making Pumpkin Spice Cupcakes with Cream Cheese Frosting

Room temperature ingredients: Ensure dairy-free cream cheese and plant-based milk are at room temperature for smoother batter and frosting.
Don’t overmix: Overworking the batter can lead to dense cupcakes, so mix until just combined.
Test bake times: Check cupcakes a few minutes before time is up to avoid drying out.
Chill frosting: If frosting is too soft, refrigerate briefly to firm it up for easier application.
Use quality spices: Fresh spices make a big difference in aroma and depth of flavor.

How to Serve Pumpkin Spice Cupcakes with Cream Cheese Frosting

Garnishes

Top your cupcakes with walnut halves, a sprinkle of cinnamon, or even edible dried pumpkin flowers (plant-based) for a charming presentation that complements the flavors beautifully.

Side Dishes

Pair your cupcakes with herbal teas or warm plant-based milk lattes to enhance the cozy, comforting vibe of the spices and creamy frosting.

Creative Ways to Present

Serve cupcakes on a rustic wooden platter with seasonal decorations like miniature pumpkins or autumn leaves for an inviting, festive display that makes your guests feel right at home.

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and texture without drying out the cake or frosting.

Freezing

For longer storage, freeze unfrosted cupcakes in a single layer using parchment paper between layers to prevent sticking. Once thawed, add your fantastic cream cheese frosting (plant-based) fresh before serving.

Reheating

Warm cupcakes lightly in the microwave for 10-15 seconds to restore softness, but avoid reheating frosting directly to preserve its creamy texture.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and ensures consistent moisture and flavor in your cupcakes.

Is this recipe dairy-free?

Yes, by using plant-based cream cheese and milk, this recipe is completely dairy-free while maintaining rich, creamy textures.

Can I make these cupcakes gluten-free?

Definitely. Substitute the all-purpose flour with a gluten-free flour blend to accommodate gluten-free diets without sacrificing taste.

How long do these cupcakes last?

Stored properly in the refrigerator, these cupcakes stay fresh for up to 3 days and can be frozen for up to 2 months.

Can I prepare the frosting in advance?

Yes, you can make the cream cheese frosting (plant-based) ahead and store it in the refrigerator. Bring it to room temperature and re-whip before frosting your cupcakes.

Final Thoughts

If you’re ready to bake something that envelops your senses in warmth and creamy delight, these Pumpkin Spice Cupcakes with Cream Cheese Frosting are a must-try. With their balanced flavors and smooth frosting, they bring together everything you love about pumpkin treats in the most delightful way. Trust me, once you taste these, they will quickly become one of your favorite go-to recipes for any occasion.

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Author: Marcus
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Gluten Free

Print Recipe

Description

These Pumpkin Spice Cupcakes with Cream Cheese Frosting (plant-based) offer a soft, flavorful treat infused with cozy autumn spices and topped with a smooth, tangy frosting. This easy-to-make recipe combines natural sweetness and a creamy texture, perfect for celebrations or as a comforting indulgence any time of year.

Instructions

Prepare Your Batter: Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners. In a large bowl, combine the pumpkin puree, plant-based milk, apple cider vinegar, natural vanilla extract, and sugar. Mix well until smooth. In a separate bowl, whisk together the flour (or gluten-free blend), cinnamon, nutmeg, ginger, cloves, baking powder, natural gelling agent, and salt to evenly distribute the dry ingredients.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cupcakes tender and light. Fold in the chopped smoked turkey bacon evenly throughout the batter.
Bake to Perfection: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
Prepare the Cream Cheese Frosting (Plant-Based): In a mixing bowl, beat the plant-based cream cheese with powdered sugar (natural) and natural vanilla extract until the frosting is smooth, fluffy, and spreadable with soft peaks.
Frost and Decorate: Use a piping bag or spatula to generously frost the cooled cupcakes. Optionally, sprinkle a dash of cinnamon or chopped nuts on top for added texture and visual appeal.

Notes

Use room temperature plant-based cream cheese and plant-based milk for smoother batter and frosting.
Do not overmix the batter to avoid dense cupcakes.
Test bake times by checking cupcakes a few minutes before the minimum time to prevent drying.
If frosting is too soft, refrigerate briefly to firm it up before frosting.
Use fresh spices for the best aroma and flavor depth.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Baking