Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe

If you’re on the hunt for a fall-inspired treat that’s moist, flavorful, and has that perfect touch of sweetness, you’re going to adore this Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe. I’ve made these countless times with friends and family, and trust me, they’re always a hit. With tender cupcakes rich in warm spices and a frosting that’s luxuriously creamy with crunchy pecans and just the right hint of maple, it’s a dessert that feels cozy yet special. Stick around because I’m about to walk you through everything you need to know to nail these cupcakes every time!

this …

Ingredients You’ll Need

The magic of these cupcakes comes from a blend of warming spices and moist pumpkin, while the maple pecan frosting gives a nutty, sweet finish you won’t be able to get enough of. Heads up: using canned pumpkin puree is a game-changer for ease and texture.

• Pumpkin puree: Opt for 100% pure canned pumpkin for smooth texture and deep flavor.
• Unsweetened applesauce: This replaces eggs and adds natural moisture—great for vegan baking.
• Coconut oil: Melted coconut oil keeps the cupcakes moist; you can sub with canola oil if needed.
• Granulated sugar: Balances the earthiness of pumpkin with just the right sweetness.
• All-purpose flour: The base for the cupcake’s structure; feel free to try a gluten-free blend if needed.
• Baking powder and baking soda: These leavening agents ensure your cupcakes rise nice and fluffy.
• Ground cinnamon, nutmeg, cloves: The trio brings that warm, comforting pumpkin-spice flavor.
• Salt: Enhances overall flavors and balances sweetness.
• Pecans: Toasted pecans add crunch and a rich, nutty taste to the frosting.
• Vegan butter: Essential for creamy, spreadable frosting—room temperature works best!
• Powdered sugar: Sweetens and thickens the frosting perfectly.
• Pure maple syrup: Adds natural sweetness with a lovely depth that pairs perfectly with the pecans.

Variations

I love that this Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe is so flexible. Depending on your pantry or dietary needs, you can tweak it while still getting delicious results.

• Gluten-Free Version: I’ve swapped in a gluten-free flour mix when hosting friends with sensitivities, and it came out beautifully – just check your flour blend for good baking structure.
• Nut-Free Option: Simply skip the pecans in the frosting and add a bit more powdered sugar for sweetness; it’s still creamy and delicious without nuts.
• Spice Mix Shortcut: Using pumpkin pie spice instead of individual spices saves time and is a great shortcut that’s equally flavorful.
• Oil Substitutes: If you don’t have coconut oil, melted vegan butter or canola oil works just fine for moist cupcakes.

How to Make Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe

Step 1: Prep Your Oven and Tin

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray them with oil to keep the cupcakes from sticking. I like using a misting spray for a light, even coating. This little prep step ensures your cupcakes pop out cleanly and look immaculate.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, unsweetened applesauce, melted coconut oil, and granulated sugar until the mixture is silky smooth. I remember the first time I whipped this up; the natural sweetness from the pumpkin and applesauce combined so nicely with the oil, making a rich base that feels decadent even though it’s plant-based.

Step 3: Add Dry Ingredients and Combine

Next, sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Slowly add these dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix here! You want to keep your cupcakes light and tender, so stopping as soon as all the flour disappears is key.

Step 4: Bake the Cupcakes

Divide the batter evenly into your prepared cupcake liners, filling each about halfway. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or the cupcakes spring back when lightly pressed. I always keep a close eye around the 18-minute mark to prevent dry edges. Once done, let them cool for about 5 minutes in the pan, then transfer to a wire rack so they cool completely before frosting.

Step 5: Toast and Prep the Pecans

While the cupcakes bake or cool, chop your pecans into small pieces and spread them on a baking sheet. Toast in the oven set at 350°F for about 3-5 minutes until they release that nutty aroma. Watch carefully so they don’t burn! To speed cooling, I sometimes pop them in the fridge or freezer for a few minutes.

Step 6: Make the Maple Pecan Frosting

In a large mixing bowl or stand mixer, beat the vegan butter until creamy and fluffy. Add powdered sugar and pure maple syrup, mixing until fully combined. You’ll want to taste and adjust sweetness or thickness by adding more powdered sugar if needed. Once your pecans are cool, fold them into the frosting. This step is what gives this frosting its signature crunch and flavor.

Step 7: Frost and Enjoy

Use a piping bag with a large tip to frost your cupcakes; this helps prevent pecan pieces from clogging the nozzle. If you’re in a hurry, spreading with a butter knife works beautifully too. For an extra touch, place a whole pecan on top of each cupcake as a garnish. Now get ready for the compliments!

How to Serve Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe

Garnishes

I often like to sprinkle a little extra chopped toasted pecans on top of the frosting for added texture and visual appeal. A light dusting of cinnamon or a tiny drizzle of maple syrup also amps up presentation and flavor, especially if you’re serving these at a fall brunch or dinner party.

Side Dishes

These cupcakes pair beautifully with a hot cup of chai tea or vegan latte — the spices in the cupcakes harmonize perfectly with warm beverages. For a fuller meal, try serving alongside a crisp green salad or roasted root vegetables if it’s part of a seasonal spread.

Creative Ways to Present

For holiday get-togethers or gifts, I like to place the cupcakes in rustic paper cups tied with twine and a little cinnamon stick. Another fun idea is to serve them on a wooden board with scattered pecans and tiny pumpkins to embrace that fall vibe—it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

You can store these cupcakes in an airtight container at room temperature for up to two days. Since the frosting contains vegan butter, I usually keep them in the fridge after that for freshness. Before serving, let them come to room temperature for the best texture and flavor.

Freezing

I’ve found that freezing works wonderfully! Just freeze the unfrosted cupcakes first, then thaw and frost when you’re ready to serve. If you freeze frosted cupcakes, the texture of the frosting can change, so freezing separately is my go-to.

Reheating

Reheat cupcakes in the microwave for 10-15 seconds to bring out that fresh-baked warmth. If refrigerated, let them sit at room temperature for about 20 minutes before enjoying to let the frosting soften up nicely.

FAQs

Final Thoughts

Honestly, this Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe holds a special place in my heart. It’s the go-to for fall celebrations, potlucks, or when I just want to treat myself without cheating on my plant-based lifestyle. I love how it’s approachable yet feels indulgent, and your kitchen will smell like a little slice of autumn heaven. I hope you’ll try making these cupcakes soon—I promise you’ll get so many “wow” compliments and probably even a few recipe requests!

Print