If you’re looking for a Halloween treat that won’t take too much effort, is simple, and cute you’ve come to the right place! These Vegan Halloween Cupcakes are a festive treat you can make to get you into the halloween spirit with minimal effort. These cupcakes are filled with pumpkin flavor, topped with a simple vegan buttercream frosting, then finished with your choice of chocolate vegan sprinkles and/or chocolate chips.
Ingredients You’ll Need to Make Vegan Halloween Cupcakes:
- All- Purpose Flour – to make this recipe gluten-free, you can sub with gluten-free 1:1 all-purpose baking flour.
- Organic Brown Sugar – no brown sugar? You can also substitute with regular organic cane sugar.
- Baking Soda
- Baking Powder
- Pumpkin Pie Spice Mix – this spice blend truly takes this recipe to the next level, but if you’re in a pinch you can also substitute with ground cinnamon and a pinch of nutmeg.
- Pumpkin Puree
- Vegan Butter – if needed, you can use soy-free variety.
- Unsweetened Almond Milk – I typically have almond milk on hand, but you can also sub with another plant milk of choice if you’d prefer a nut-free option.
- Dairy Free Chocolate Chips
- Chocolate Sprinkles
- organic powdered sugar
How to Make Vegan Halloween Cupcakes
To make these Vegan Halloween Cupcakes you’ll want to start by first gathering all of your ingredients. There’s nothing worse than getting halfway through a recipe only to realize that you don’t have what you need. Once you have everything, preheat your oven to make sure it’s warmed and ready to go when necessary.
In a large bowl, add all of your dry ingredients – flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. Stir these together until well combined. Next, add your wet ingredients to the same bowl – the pumpkin puree, melted vegan butter, and almond milk. Combine these ingredients together with the dry ingredients until the mixture is mostly smooth.
Transfer the batter to a muffin pan lined with cupcake liners so that the batter is evenly distributed. Transfer the pan to the oven and bake for 24 minutes or until the cupcakes have risen and are done baking. While the cupcakes are in the oven, now would be a good time to prepare the frosting.
In a mixing bowl add all of your frosting ingredients and and beat them together with an electric hand mixer until smooth. Set the frosting aside until needed.
Once your cupcakes have finished baking, remove them from the oven and set aside. Allow the cupcakes to cool completely before frosting. Doing so could result in runny frosting and we don’t want that!
When ready, use a round frosting tip and bag to apply the frosting over top of the cupcakes. Us the chocolate chips to create eyes and a mouth to resemble a ghost. You can alternate between this and the chocolate sprinkles. Now you’ve created a batch of festive Vegan Halloween Cupcakes that are perfect for the holiday.
I know you’ll love these Vegan Halloween Cupcakes! They’re pretty easy to make, simple and delicious! Give this recipe a try and let me know how it goes in the comments below!
More Cupcake Recipes You’ll Love:
- Vegan Chocolate Cupcakes
- Vegan Vanilla Cupcakes
- Vegan Strawberry Cupcakes
- Vegan Lemon Cupcakes
- Vegan Strawberry Cupcakes
- Vegan Yellow Cupcakes with Chocolate Frosting
- Vegan Oreo Cupcakes
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Vegan Halloween Cupcakes (Pumpkin & Vanilla Buttercream Frosting!) [+VIDEO]
Equipment
Ingredients
Cupcake Ingredients
- 1¾ cups All- Purpose Flour (can sub with gluten-free 1:1 all-purpose baking flour)
- 1 cup Organic Brown Sugar
- ½ tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1½ tsp Pumpkin Pie Spice Mix
- 1 cup Pumpkin Puree
- ½ cup Vegan Butter melted (can use soy-free variety if needed)
- ⅓ cup Unsweetened Almond Milk (can also sub with another plant milk of choice)
- Dairy Free Chocolate Chips
- Chocolate Sprinkles
Vanilla Frosting
- ¾ cups vegan butter softened
- 3 cups organic powdered sugar (sifted if possible)
- ¾ tsp vanilla extract
- 1-2 tbsp non-dairy milk
Instructions
- Preheat oven to 350°
- Add the dry cupcake to a large mixing bowl and whisk them together.1¾ cups All- Purpose Flour, 1 cup Organic Brown Sugar, ½ tsp Baking Soda, 1 tsp Baking Powder, ½ tsp Salt, 1½ tsp Pumpkin Pie Spice Mix
- Add the pumpkin puree, melted vegan butter and unsweetened almond milk to the same bowl. Whisk to combine until batter is mostly smooth.1 cup Pumpkin Puree, ½ cup Vegan Butter, ⅓ cup Unsweetened Almond Milk
- Distribute the batter evenly amongst a cupcake pan lined with cupcake liners. Transfer to the oven and bake for 24 minutes.
- In a mixing bowl cream together the vanilla frosting ingredients until smooth. Set aside.¾ cups vegan butter, 3 cups organic powdered sugar, ¾ tsp vanilla extract, 1-2 tbsp non-dairy milk
- Once the muffins have finished baking remove from the oven and allow to cool completely.
- Once cooled, use a round piping tip and bag to apply the frosting over each cupcake. Garnish with chocolate chips and/or chocolate sprinkles. Enjoy!Dairy Free Chocolate Chips, Chocolate Sprinkles
