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Pumpkin Spiced Cupcakes with Maple Frosting (Vegan and Gluten Free)

These Pumpkin Spiced Cupcakes with Maple Frosting are the essence of fall in dessert form. Soft, moist pumpkin spiced cake topped with super creamy, sweet and lightly salted maple frosting. You would never guess in a million years that they are vegan and gluten free.

Pumpkin spiced cupcakes with maple frosting on a serving platter in front of decorate pumpkins

Jeff and I both agree; these cupcakes are one of the best recipes ever created in this kitchen!

Why this Recipe Works:

  • The mix of spices in this recipe brings this moist pumpkin cake to a whole new level.
  • These moist pumpkin cupcakes, combined with the ultra creamy maple frosting, makes for one of the most decadent pumpkin spiced treats you will ever experience!

You Want Me to Use Maple Syrup in Frosting?

  • One word: YES. Adding maple syrup to this frosting gives it that delightful maple flavor and even adds some extra nutrients, (believe it or not!)

I’ve never heard of Maple Extract. Where can I find it?

  • Some grocery stores carry maple extract or flavoring in the baking aisle near the spices and vanilla extract. But if you can’t find it there, HERE is a link to buy it online.

By the way, I love creating cupcake recipes. After all, it makes everyone feel like they have their own personal little cake! Some of my other cupcake favorites include my Perfectly Vegan Vanilla Cupcakes, Vegan Champagne Cupcakes, Cookie Dough Filled Cupcakes, Carrot Cake Cupcakes, and my Crème-Filled Chocolate Cupcakes with Double Chocolate Chip Frosting!

How To Make Pumpkin Spiced Cupcakes with Maple Frosting:

1. First, pre-heat your oven to 350 degrees, and then, line a muffin tin with cupcake liners.

2. Next, in a small mixing bowl, combine the “dry” ingredients: Flour, baking soda, salt, pumpkin pie spice, ground cinnamon and ground cloves. Set this aside.

3. In a medium-sized mixing bowl, stir together the “wet” ingredients: Canned pumpkin, vanilla extract, oil, sugar, maple syrup, vinegar, and milk.

4  Now, carefully add your flour mixture to the bowl with the wet ingredients and stir until smooth and all flour is incorporated.

5. Divide this batter evenly amongst the cupcake liners. NOTE: To ensure the cupcakes do not overflow while baking, only fill each cup about 2/3 full with batter.

Raw pumpkin cupcake batter in cupcake liners 6. Bake the cupcakes in your pre-heated oven for 20 – 24 minutes.  Once you remove them from the oven, insert a toothpick down the center of several of the cupcakes. If the toothpick comes out clean and free of cake batter, the cupcakes are done!Baked pumpkin cupcakes in a cupcake tin

Once cool enough to handle, place cupcakes on a cooling rack. Baked pumpkin cupcakes on a cooling rack

While you’re waiting for them to cool completely, whip up your frosting….

7. Using a high speed hand or stand mixer, whip just the shortening on high speed for 30 seconds.

8. Next, add the maple syrup, maple extract, vanilla extract, salt, and approximately half the powdered sugar. Mix on high for another 30 seconds.

9. Lastly, add the second half of the powdered sugar and then mix on high again for about 1 – 2 minutes or until the frosting is light and fluffy.

Maple frosting mixed together in a bowl with an electric mixer hovering over it

10. Once your cupcakes are completely cooled, it’s time to frost! Go the old school route and frost your cupcakes with a butter knife, or, get fancy and place the frosting in a piping bag, snip off the tip and pipe the frosting on your cupcakes that way (with or without a piping tip!)  Both will get the job done.

11. Lastly, carefully dust each cupcake with ground cinnamon.  This is optional, of course, but I like doing this because it looks pretty, and because it let’s your family and friends know that they have a cinnamon-y delight headed straight for their tastebuds.

I hope you love, love, love this recipe as much as we do!!

Pumpkin spiced cupcake with maple frosting on a plate with a piece on a fork

Top Tips for Making the Perfect Pumpkin Spiced Cupcakes with Salted Maple Frosting:

  • Only fill your cupcake cups about 2/3 full to avoid overflowing while baking.
  • Try using reusable silicon baking cups (the clean up is easy and they’re great for reducing waste)
  • Wait until your cupcakes are totally cool before frosting!
  • For frosting, try out pastry piping bags and tips for perfect presentation!

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful.

Pumpkin Spiced Cupcakes with Salted Maple Frosting

Vegan Pumpkin Spiced Cupcakes with Maple Frosting 

Soft, moist pumpkin spiced cake topped with super creamy, sweet and lightly salted frosting.  Jeff and I both agree; these cupcakes are one of the best recipes ever created in this kitchen! 
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Print Pin Rate
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Pumpkin Spiced Cupcakes, Vegan Desserts
Prep Time: 7 hours 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12 cupcakes

Ingredients

DRY

WET

  • 3/4 cup Canned Pumpkin
  • 1/3 cup + 1 Tb. Non-Dairy Milk
  • 1/3 cup + 1 Tb. Canola Oil Organic, if possible, to avoid GMO's
  • 3 Tb. Maple Syrup
  • 1 Tb. Apple Cider Vinegar
  • 1 1/2 tsp. Vanilla Extract

Maple Frosting

  • 1 cup Non-hydrogenated Vegetable Shortening
  • 3 Tb. Maple Syrup
  • 1 1/2 tsp. Maple Flavoring or Extract
  • 3/4 tsp. Vanilla Extract
  • 1/2 tsp. Salt
  • 1 1/2 cups Powdered Sugar

Instructions

Pumpkin Spiced Cupcakes:

  • First, some minor prep work: pre-heat your oven to 350 degrees, and then, line your cupcake tin with cupcake liners.
  • Next, in a small mixing bowl, combine the "dry" ingredients and set this aside.
  • In a medium-sized mixing bowl, stir together the "wet" ingredients.
  • Now, carefully add your flour mixture to the bowl with the wet ingredients and stir until smooth and all flour is incorporated.
  • Divide this batter evenly amongst the cupcake liners and bake them in your pre-heated oven for 20 - 24 minutes.  
  • Once you remove them from the oven, poke several of the cupcakes with a toothpick right down the center - if it comes out clean and free of cake batter, the cupcakes are done! Once cool enough to handle, place cupcakes on a cooling rack. While you're waiting for them to cool completely, whip up your frosting.

Maple Frosting

  • Using a high speed hand or stand mixer, whip just the shortening on high speed for 30 seconds.
  • Next, add the maple syrup, maple extract, vanilla extract, approx. half the powdered sugar, and salt. Mix on high for another 30 seconds.
  • Lastly, add the second half of the powdered sugar and then mix on high again for about 1 - 2 minutes or until the frosting is light and fluffy.
  • Once your cupcakes are completely cooled, it's time to frost! Go the old school route and frost your cupcakes with a butter knife, or, get fancy and place the frosting in a piping bag, snip off the tip and pipe the frosting on your cupcakes that way (with or without a piping tip!)  Both methods will get the job done.
  • Lastly, carefully dust each cupcake with ground cinnamon.  This is optional, of course, but I like doing this because it looks pretty, and because it let's your family and friends know that they have a cinnamon-y delight headed straight for their tastebuds.

Video

Notes

  • Only fill your cupcake cups about halfway to avoid spilling over during baking.
  • Try using reusable silicon baking cups (the clean up is easy and they're great for reducing waste).
  • Wait until your cupcakes are completely cool before frosting.
  • For frosting, try out pastry piping bags and tips for perfect presentation!
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

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Comments

Lynda Harner

Dear Audrey Dunham

When are you coming out with a cookbook? I just made the pumpkin cupcakes DELISH!! I ate one without frosting and was blown away. . I have made the Peanuts chocolate chunk cookies, again, DELISH!!
My only frustration is trying to find a recipe analyzer that calculates the nutritional value.
My husband is closely watching his carbs and calories for diabetic reasons. He is a big fan of the cookies and I am pretty sure they have beat the Nestles Toll House which were his favorites.
I am now a believer that gluten free and vegan can be tasty and satisfy that sweet tooth.
Tomorrow morning I will be making your pumpkin pancakes, I am not leary about this at all.
I would love to see you do a cookbook with nutritional values for the recipes.
Thank you again for making me a believer and making baking fun again.
YOU ROCK

Reply

Audrey Dunham

Thank you for these kind words, Lynda!! I’m so happy you enjoyed the cupcakes and Peanut’s Bake Shop Cookies! I hope you loved the pancakes, too. As for nutrition facts for the cookies, the carbs and calories are stated on the back of the package. The only thing you need to add in are the numbers for the oil that you add. If you should decide to try them oil-free, you can! Simply use 1/4 cup apple sauce instead of 1/3 cup of oil and stir well. As for the cookbook, it is definitely on my list! I’m working hard on getting a couple more Peanut’s Bake Shop cookie products into production first. Thank you, again, for the amazingly flattering comment! All the best to you and your husband!

Reply

Cecilie

Hey Audrey
I want to make this recipe but it is hard to find the ingriendts in Denmark. So i was wondering if there is another thing you Can use instead of maple flavoring pr extract?? Because that is one thing i can’t buy in Denmark. Or Can i leave it out in the Frosting ??

Reply

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