Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe

If you’re on the hunt for the ultimate cozy treat this season, I absolutely adore sharing my Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe with friends and family. These cupcakes are incredibly moist, packed with warm spices, and topped with a creamy, nutty frosting that you’ll find hard to resist. Trust me, once you try this, you’ll want to make them again and again — they’re just that fan-freaking-tastic!

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Ingredients You’ll Need

The magic of this Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe really comes from the balance of fresh pumpkin flavor and warm spices. Plus, the vegan butter and coconut oil keep these cupcakes so tender, while toasted pecans in the frosting add that irresistible crunch.

• Canned pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling for the best results.
• Unsweetened applesauce: This adds moisture and acts as an egg substitute.
• Coconut oil: Melted coconut oil adds richness; if coconut flavor’s not your thing, you can swap it with canola oil or melted vegan butter.
• Granulated sugar: Sweetens the cupcakes perfectly without overpowering the pumpkin.
• All-purpose flour: For a tender crumb; gluten-free flour mix can work but hasn’t been tested.
• Baking powder and baking soda: Help the cupcakes rise beautifully.
• Ground cinnamon, nutmeg, and cloves: Classic pumpkin spice flavors that fill your kitchen with warmth.
• Salt: Enhances all the flavors.
• Pecans: Toasted to perfection, they add nuttiness and texture to the frosting.
• Vegan butter: Softened, not melted, for a creamy base in the frosting.
• Powdered sugar: Sweetens and thickens the frosting.
• Pure maple syrup: Adds natural sweetness and a subtle maple flavor in the frosting.

Variations

I love playing around with this recipe depending on the season or what ingredients I have on hand. Feel free to tweak it to make it your own — that’s one of the best parts!

• Gluten-free version: I haven’t tested this myself, but swapping all-purpose flour for a good-quality gluten-free blend should work nicely.
• Nut-free frosting: If nuts aren’t your thing, just omit the pecans — the maple frosting is still delicious on its own.
• Spice it up: If you have pumpkin pie spice, use a tablespoon instead of individual spices for convenience.
• Oil swap: Sometimes I use melted vegan butter instead of coconut oil for a richer flavor.

How to Make Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe

Step 1: Mix the Wet Ingredients

First up, preheat your oven to 350°F and line your muffin tin with paper liners — I always lightly spray them with oil so the cupcakes release easily. In a large bowl, whisk the pumpkin puree, unsweetened applesauce, melted coconut oil, and granulated sugar until everything’s smooth and well-combined. This wet mix will be the flavorful base for the cupcake batter.

Step 2: Add Flour and Spices

Now, add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt right into your wet ingredients. Stir gently with a big spoon until it’s just mixed — don’t overmix, or the cupcakes can turn dense instead of light and fluffy. The batter will be thick and full of those cozy spice aromas.

Step 3: Bake the Cupcakes

Fill each cupcake liner about half full with the batter — I find this gives them enough room to rise without overflowing. Bake for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted comes out clean or when the cupcakes spring back lightly to the touch. Let them cool in the pan for five minutes before moving them to a wire rack — it helps them set and keeps their shape.

Step 4: Toast the Pecans

While the cupcakes cool, chop your pecans into small pieces and spread them on a baking sheet. Pop them in the oven at 350°F for 3 to 5 minutes until they start releasing their wonderful aroma. Be sure to watch closely — nuts can burn quickly! As soon as they smell toasty, pull them out and let them cool. I sometimes pop them in the fridge or freezer to speed up the cooling process.

Step 5: Make the Maple Pecan Frosting

In a large mixing bowl or stand mixer, beat your softened vegan butter for a few minutes until it’s creamy and smooth — this is key for a glossy frosting. Add 2 cups of powdered sugar and the maple syrup, then mix again until well combined. If you want a thicker, sweeter frosting, add more powdered sugar one tablespoon at a time. Finally, fold in the toasted pecans and beat everything together so they distribute evenly throughout the frosting.

Step 6: Frost and Enjoy

You can pipe the frosting onto your cooled cupcakes using a large-tip piping bag (I prefer this because the pecan bits don’t clog the nozzle). Or, keep it simple and spread with a butter knife — both ways look beautiful. For a little extra flair, top each cupcake with one whole toasted pecan. Now, dig in and enjoy every bite of these vegan delights!

How to Serve Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe

Garnishes

I love adding a whole toasted pecan on top of each frosted cupcake — it’s simple but adds a lovely finishing touch. Sometimes I even sprinkle a tiny pinch of cinnamon or a drizzle of maple syrup right before serving for that extra “wow” factor.

Side Dishes

These cupcakes pair perfectly with a cozy cup of chai latte or a pumpkin spice coffee. For a casual get-together, a simple fresh fruit salad or some roasted nuts make an excellent accompaniment.

Creative Ways to Present

Once, for a fall party, I arranged the cupcakes on a rustic wooden tray lined with autumn leaves and tiny gourds. I piped the frosting into elegant rosettes using a large star tip, which made them look extra fancy — guests were blown away but told me the cupcakes tasted homemade and heartfelt.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cupcakes in an airtight container in the fridge. They stay fresh for up to 4 days. Just take them out about 30 minutes before serving so they come back to room temperature — it really lets that frosting soften back up nicely.

Freezing

I’ve frozen these cupcakes before without frosting, wrapped individually in plastic wrap and placed in a freezer bag. When ready to eat, thaw in the fridge overnight and frost them fresh. The texture after thawing is almost as good as fresh — a real time-saver if you want to prep ahead.

Reheating

To warm up the cupcakes, I pop them in the microwave for about 10-15 seconds — just enough to take the chill off without drying them out. If you reheat unfrosted cupcakes, it helps to add the frosting back afterward so it stays luscious.

FAQs

Final Thoughts

This Vegan Pumpkin Cupcakes with Maple Pecan Frosting Recipe has become a go-to dessert in my kitchen when I want to impress without fuss. I love how the warm spices and background sweetness always bring smiles around the table. If you want to try a cupcake that’s genuinely comforting, bursting with autumn flavors, and totally vegan-friendly, this one’s a keeper. Happy baking — I can’t wait for you to love these as much as I do!

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