Vegan Pumpkin Cupcakes with Maple Pecan Frosting

4.97 stars (30 ratings)

Fluffy, moist and easy to make vegan pumpkin cupcakes are topped with the most amazing maple pecan frosting! A perfect fall treat.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 386kcal

Preheat the oven to 350 degrees F and line a muffin tin with paper liners. Spray the liners lightly with oil.
In a large bowl, whisk together the pumpkin, applesauce, coconut oil and sugar until smooth.
Now add the flour, baking powder, baking soda, spices and salt to the wet ingredients and mix with a large spoon until just combined.
Fill cupcake liners half full and bake for 18-22 minutes, until a toothpick comes out clean or they spring back when pushed lightly.
Let them cool in the pan for about 5 minutes, then transfer to a cooling rack.

For the frosting, first chop the pecans small, then place them on a baking sheet and preheat the oven to 350. Toast in the oven for 3-5 minutes until they start to smell good. Be careful not to burn them. Set aside to cool, or stick in the fridge or freezer to speed up cooling.
In a large mixing bowl or stand mixer, add the vegan butter and mix the for a few minutes until creamy, then add 2 cups of powdered sugar and the syrup. Mix again until combined. Add more powdered sugar if needed, to taste, and to make the frosting thicker.
Once the pecans have cooled, add them in and beat to combine.

Pipe frosting onto cupcakes using a piping bag and large tip (so the pecan pieces don't get stuck), or simply spread on each cupcake with a butter knife. Top each cupcake with a pecan, if desired. Enjoy!

Gluten free: Try using a gluten free flour mix. I haven't tested it, but it will probably work quite well.
Nut free: Simply omit the pecans for a simple maple frosting.
You may use another oil if desired, such as canola oil or melted vegan butter.
May substitute the spices with pumpkin pie spice if you have it. Use 1 tablespoon of pumpkin pie spice mix.