Pumpkin Cupcakes For Halloween

When I first thought of making pumpkin cupcakes for Halloween, I envisioned them with cute, little Jack-O-Lantern faces. Some orange frosting, some chocolate for detailing. I figured it should all be easy enough. Except they turned out looking more like a 3-year-old decorated them… Ain’t reality a bitch?

Pumpkin Cupcakes {vegan}

It was even impossible to get a good picture of them {sigh}… In Fact, you almost didn’t see them at all. However, as disappointed as I was with their appearance, they were good little cupcakes! Lightly spiced. Moist and fluffy. They had great texture!… I wanted to be able to taste the pumpkin, so I went light on the spicing. That being said, if spice is more your thing, the recipe could easily handle an additional 1/4 teaspoon each of cinnamon and pumpkin pie spice. It’s up to you.

Pumpkin Cupcakes {vegan}

If you give these a try, please snap a picture and post it to Twitter or Instagram, tagging me @themisfitbaker so I can see your creation. Or post your picture to The Misfit Baker Facebook page. Don’t be shy, show me how it’s done! 😀

Pumpkin Cupcakes {vegan}


Pumpkin Cupcakes

1 1/4 cup All-Purpose Flour
1 1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
1/2 tsp Pumpkin Pie Spice
1/2 tsp Salt
1/2 cup Non-Dairy Milk (I used almond)
1/2 tsp Apple Cider Vinegar
1/2 cup Pumpkin Puree (do not use Pumpkin Pie Filling)
3/4 cup Granulated Sugar
1/2 cup Canola or Grapeseed Oil
1 tsp Vanilla Extract
1/2 tsp Maple Extract

Preheat oven to 350°F and line muffin tins with paper liners.

Whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.

Stir together the milk and vinegar. Set aside for 5 minutes allowing it time to curdle.

In a large bowl, combine the pumpkin puree, sugar, oil, and both extracts. Whisk until thoroughly combined (will become thick and smooth). Add half of the flour mixture, whisking until just combined. Add half of the milk, whisking until just combined. Repeat with the remaining flour mixture and milk.

Spoon batter into lined muffin tins, filling each cup 1/2 full… Be sure to not fill them more than 2/3 full because these babies are going to rise!… Bake for 12 – 14 minutes, until an inserted toothpick comes out clean.

Let cupcakes cool for 5 minutes in tins, before transferring them to cooling rack. Cool completely before frosting.

Makes 18 – 19 medium sized cupcakes.


Vanilla Frosting
This recipe makes enough to spread onto 18 – 20 medium sized cupcakes. If you want to pipe your frosting on, you should increase the recipe by half.

1/4 cup Vegan Butter, softened (I use Earth Balance)
1/4 cup Shortening, softened
1 cup Powdered Sugar
1 – 1 1/2 teaspoons Non-Dairy Milk (I used almond)
1/2 tsp Vanilla Extract
Orange Food Colour

With a hand mixer, beat vegan butter and shortening together until light and creamy.

Add the powdered sugar 1/3 cup at a time, beating thoroughly after each addition and scraping down the sides of the bowl when needed.

Add the vanilla and 1 teaspoon of the milk. On a high setting, beat until the frosting is light and fluffy (2 – 5 minutes), adding the extra 1/2 teaspoon of milk if needed.

Beat in orange food colouring, adding a couple of drops at a time, until desired shade has been reached.


Make the Jack-O-Lantern Face

2 oz (57 g) Dairy-Free Bittersweet Chocolate, melted and cooled to room temperature.

After frosting the cupcakes, fit a piping bag with a small round tip (I used a Wilton #2).

Fill bag with melted chocolate. Gently squeezing the chocolate through the tip, “draw” a Jack-O-Lantern face on each cupcake.



10 thoughts on “Pumpkin Cupcakes For Halloween

    1. Starr

      Thank you Tiffany… I guess they really don’t look so bad. They just don’t look like they did in my mind. You know how it is 🙂 … I bet kids would have great fun frosting and decorating them!

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