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Home » Dairy Free » Pumpkin Spice Cupcakes with Cinnamon Buttercream.

Pumpkin Spice Cupcakes with Cinnamon Buttercream.

Sep 24, 2015 · Modified: Dec 28, 2017 by Kelly Roenicke · 25 Comments

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The perfect fall dessert - these pumpkin spice cupcakes are topped with a decadent cinnamon buttercream. So delicious!

Pumpkin spice cupcakes with cinnamon buttercream frosting are so delicious with a cup of tea! Enjoy these on a cool fall day.

pumpkin spice cupcakes with cinnamon buttercream

Is there anything better than autumn baking? The urge to bake hit me the other day, and I decided on these cupcakes. When in doubt, go with cupcakes. Right?

These pumpkin spice cupcakes happened on a chilly, somewhat grey Saturday a while back, when everybody was just a little bit crabby. I just felt that a little treat was in order, so I baked these while Baby Bee napped. When he woke up, we had a cupcake party. And then everyone was in a better mood. Funny how that happens. :)

vegan pumpkin spice cupcakes

These pumpkin spice cupcakes are really easy to make, and they work well with gluten free flour and regular flour. They won’t rise quite as much with the gluten free flour, but they will still be very tasty. If you’re going to go with the gluten free version, I would recommend trying them with Bob’s Red Mill 1-to-1 Gluten Free Flour Blend or King Arthur Multi Purpose Flour. I also really like these plain, but the boys preferred them with the frosting. (Of course).

gluten free vegan pumpkin spice cupcake recipe

I recommend using parchment paper cupcake liners for gluten free baking. They’re awesome – they never stick to the cupcakes like other liners do, and they don’t get all transparent looking on the cupcake. (You know what I mean? I hate that).

Pumpkin spice cupcakes are just right for:

  • a fall bake sale
  • sharing with friends at a potluck
  • enjoying with a hot cup of tea

Disclosure: This post contains affiliate links.

Lovely pumpkin spice cupcakes topped with sweet spiced buttercream for a perfect fall cupcake! Recipe on theprettybee.com
5 from 1 vote
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Pumpkin Spice Cupcakes with Cinnamon Buttercream.

The perfect cupcake recipe for fall - pumpkin spice cupcakes with cinnamon buttercream frosting.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 cupcakes
Calories 290 kcal
Author Kelly Roenicke

Ingredients

  • 1½ cups white spelt flour All purpose flour would work, and a gluten free blend would also be okay.
  • ¾ cups organic cane sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • pinch cloves
  • 1 cup pumpkin puree
  • ⅓ cup organic canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ½ cup water

For the frosting:

  • 3 Tablespoons vegan buttery spread
  • 2 ½ cups powdered sugar
  • 1-2 Tablespoons non-dairy milk
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • pinch of cloves

Instructions

  1. Preheat the oven to 350 degrees. Line a cupcake tin with parchment paper liners.

  2. In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, combine the pumpkin puree, organic canola oil, vanilla, apple cider vinegar, and water. Stir well.
  4. Add the dry ingredients to the wet ingredients and stir well to combine.
  5. Spoon the batter into the cupcake liners, filling them about ⅔ full.
  6. Bake at 350 degrees for about 16-18 minutes, or until a toothpick inserted in the center comes out clean.
  7. Once the cupcakes are cool, make the frosting.
  8. Beat the buttery spread until fluffy. Sift the powdered sugar into the bowl and drizzle in a little non-dairy milk. Alternate adding more sugar and milk until the frosting is thick and creamy. Add the spices and mix again.

  9. Spread or pipe frosting onto cooled cupcakes. Store leftover cupcakes in the refrigerator.
Nutrition Facts
Pumpkin Spice Cupcakes with Cinnamon Buttercream.
Amount per Serving
Calories
290
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Sodium
 
214
mg
9
%
Potassium
 
42
mg
1
%
Carbohydrates
 
50
g
17
%
Fiber
 
2
g
8
%
Sugar
 
37
g
41
%
Protein
 
2
g
4
%
Vitamin A
 
3310
IU
66
%
Vitamin C
 
0.8
mg
1
%
Calcium
 
9
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

These are definitely on our list to make again later this fall! Maybe for a birthday party treat.

A spiced buttercream tops these perfectly moist pumpkin spice cupcakes. Vegan and gluten free recipe.

Are you ready for more pumpkin recipes? I hope so! :)

 

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Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Uncategorized, Vegan Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Gluten Free, Legume Free, Peanut Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Claire Winson

    September 14, 2019 at 2:44 pm

    5 stars
    These are my absolute staple fall recipe! Love, love, love!

    Reply
  2. Lori Carcova

    September 11, 2017 at 7:30 pm

    Do you think this recipe would be enough to make in a tube pan instead of cupcakes?

    Reply
    • Kelly Roenicke

      September 20, 2017 at 4:33 pm

      I’m not sure about that if you try it, let me know!

      Reply
  3. Renee Anderson

    August 20, 2017 at 7:32 pm

    How many cupcakes does this recipe tend to make?

    Reply
    • Kelly Roenicke

      August 26, 2017 at 10:01 am

      It makes 12 cupcakes.

      Reply
  4. yumi toei

    February 15, 2017 at 12:48 pm

    Hi! I love your recipe :D
    Do you think I can use applesauce instead of pumpkin?
    Thanx a lot for your beautiful work

    Reply
    • Kelly Roenicke

      February 17, 2017 at 9:56 pm

      I haven’t tried that so I’m not sure! If you try it, let me know!

      Reply
  5. marion kelley

    October 08, 2015 at 10:15 am

    Hello I made the cupcakes and we love them

    Reply
    • Kelly

      October 09, 2015 at 7:41 pm

      Great! THank you so much for letting me know! :)

      Reply
  6. Roxanne Laneuville

    September 30, 2015 at 5:30 pm

    HI
    do they freeze well ?

    Reply
    • Kelly

      September 30, 2015 at 11:12 pm

      I have not tried freezing these…they don’t last very long around here! ;) If you do freeze them, I would not freeze the frosting, just the cupcakes.

      Reply
  7. Jessica Levinson (@jlevinsonrd)

    September 29, 2015 at 7:57 pm

    These look amazing and given my success with my last baking recipe from you, i have a feeling we’ll be loving these too!

    Reply
    • Kelly

      September 29, 2015 at 8:28 pm

      Thanks Jessica! If you try these, please let me know! :)

      Reply
  8. ankey15

    September 29, 2015 at 4:06 pm

    My dad’s birthday is coming up and I’m thinking these will be perfect for celebrating. That frosting looks incredible.

    Reply
    • Kelly

      September 29, 2015 at 8:28 pm

      Thank you! Let me know if you try them!

      Reply
  9. athleticavocado

    September 28, 2015 at 7:32 am

    mmm these look amazing, espeically with that cinnamon frosting! yum :)

    Reply
    • Kelly

      September 29, 2015 at 8:30 pm

      Thank you!

      Reply
  10. Gayle @ Pumpkin 'N Spice

    September 25, 2015 at 7:35 am

    These cupcakes look gorgeous, Kelly! That cinnamon buttercream is just calling my name. What a perfect sweet treat!

    Reply
  11. Kristine | Kristine's Kitchen

    September 25, 2015 at 12:58 am

    I have so many pumpkin recipes to share this year too, and can’t decide which to share first either! None of them are cupcakes, though, so I can’t go with that. ;) These cupcakes look delicious, and so pretty, too!

    Reply
    • Kelly

      September 29, 2015 at 8:39 pm

      Thanks, Kristine! I know, I really have been all about pumpkin so far! I hope I don’t burn out on it. :)

      Reply
  12. Natalie @ Tastes Lovely

    September 24, 2015 at 12:30 pm

    So happy that fall is HERE! This cupcakes are the perfect way to kick off my favorite season : )

    Reply
  13. Strength and Sunshine

    September 24, 2015 at 11:21 am

    Haha, yes! I have a backlog of pumpkin recipe too! It is a struggle which on to share first since everything pumpkin is GOOD!

    Reply
  14. whiskandshout

    September 24, 2015 at 9:49 am

    These cupcakes look so delicious! Loving that frosting :)

    Reply

Trackbacks

  1. 36 Nutritioulicious Fall Recipes to Feast On - NutritiouliciousNutritioulicious says:
    October 8, 2016 at 1:18 am

    […] Pumpkin Spice Cupcakes with Cinnamon Buttercream @ The Pretty Bee […]

    Reply
  2. 25 Dairy-Free Gluten-Free Pumpkin Desserts - My DairyFree GlutenFree Life says:
    November 12, 2015 at 12:55 am

    […] Pumpkin Whoopie Pies from Meaningful Eats 14. Mocha Pumpkin Scones from Nutrition City 15. Pumpkin Spice Cupcakes with Cinnamon Buttercream from The Pretty Bee 16. Paleo Pumpkin Cake Bars from Food Faith Fitness 17. Healthy Pumpkin Pie […]

    Reply

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