Want a delicious treat to make this fall? Try these dairy free pumpkin cupcakes! As someone who’s spent years working on simple, approachable dairy-free baking, I know you’ll love this easy recipe. The cupcake base uses no expensive substitutes, just all your standard pantry staples. The frosting can be store-bought or you can make a homemade option with dairy-free butter and dairy-free cream cheese. You’ll love the blend of pumpkin spice and tender texture, perfect for dessert anytime this fall season.
Ingredient Notes and Substitutions
Here’s a photo of all the ingredients you’ll need for the pumpkin cupcake base, along with selected ingredient notes:
- Pumpkin puree – You’ll want to use plain canned pumpkin, not pumpkin pie filling. The latter has additional sweeteners and spices, which will throw off the proportions in the recipe.
- Vegetable oil – This neutral oil ensures a tender, soft texture for the cupcakes – plus almost everyone has it on hand. If you’re not a vegetable oil fan, canola oil or avocado oil also work.
- Pumpkin pie spice – The key to the perfect fall flavor! If you don’t have pumpkin spice on hand, just substitute the tablespoon of pumpkin spice with 1 ½ tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, and ½ tsp cloves. In a pinch, you can also just substitute cinnamon in an equal amount, it just won’t have the same depth of flavor.
For the frosting, you can either go store-bought or homemade. For store-bought, check ingredients, as some brands contain dairy and others do not. For example, at the time of publish, Duncan Hines cream cheese frosting and Pillsbury cream cheese frosting did not contain dairy ingredients. However, Betty Crocker cream cheese frosting does contain dairy. Always read labels, as manufacturer formulations can change at any time.
If you want to make the homemade dairy-free cream cheese frosting to go along with these, here are the dairy-free ingredients you’ll need for that, along with some product recommendations:
- Dairy-free butter – Country Crock plant butter sticks work very well in frosting recipes. If you need a soy-free option, Earth Balance soy free sticks are a good choice.
- Dairy free cream cheese – I find Violife Just Like Cream Cheese Original works best in this recipe. They make a block and a tub version; both work though recently I’ve found the block version seems to hold shape a bit better for pipeable frosting.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together the flour, pumpkin spice, baking powder, baking soda, and salt.
In another large mixing bowl, combine the pumpkin puree, oil, sugar, brown sugar, eggs, and vanilla.
Combine the dry ingredients with the wet ingredients and stir until just combined.
Portion that batter into the muffin tin, and bake at 350 degrees F for about 20 minutes. Let ‘em cool in the pan for 5-10 minutes, then remove to a cooling rack to finish cooling.
While they’re cooling, you can make the frosting (if you’re not using store-bought). This is best done with a stand mixer with a whisk attachment – however, a large mixing bowl and a hand mixer will work too.
Add the dairy-free butter, dairy-free cream cheese, powdered sugar, vanilla, and pumpkin pie spice to the bowl.
Start your mixer (stand or hand) on low speed – otherwise powdered sugar will fly everywhere, haha. Once you’ve incorporated the ingredients a bit, you can increase the speed and work your way to high speed. Once on high speed, continue to mix until the frosting is light and fluffy.
When the cupcakes are cool, you can either pipe the frosting on (for that fun swirly look), or just spread it on with a knife. Now dig in and enjoy!
Helpful Tips
- The cupcakes are done when a toothpick inserted into the center comes out clean. Avoid overbaking.
- Be sure the dairy-free butter and dairy-free cream cheese are softened, otherwise the frosting may have lumps.
- Ensure the cupcakes are completely cool before frosting, otherwise you risk the frosting melting.
- Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2-3 days. Leftover frosting or frosted cupcakes should be stored in the refrigerator for up to 4 days (due to the dairy-free cream cheese in the frosting).
- Unfrosted cupcakes can also be frozen for up to 3 months. You can then defrost and make fresh frosting to serve.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe does contain wheat/gluten (in the flour) and eggs (in the eggs). I have not tested substitutions for these allergens in this recipe.
Depending on the type of dairy-free butter and dairy-free cream cheese used, this recipe may also contain nuts or soy. These can easily be avoided with product selections that fit your needs.
This recipe also contains soy oil in the form of vegetable oil. While this isn’t required to be listed as an allergen, I note it because many people with soy allergies wish to also avoid soy oil. To make this soy free, just use avocado oil or another neutral oil in place of the vegetable oil.
Note that if you use a store-bought frosting instead of the homemade option, you’ll want to look at the ingredients there to make sure they suit your allergy needs.
More Pumpkin Desserts
If you’re looking for more delicious pumpkin-powered desserts this fall, be sure to give one of these a try:
- Fried pumpkin donuts
- Dairy free pumpkin cheesecake dip
- Pumpkin olive oil cake
- Dairy free pumpkin whoopie pies (seriously SO good!)
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Pumpkin Cupcakes
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 ¼ cup pumpkin puree
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
For the frosting (optional; can use storebought):
- ½ cup dairy-free butter, softened (1 stick)
- 4 oz dairy-free cream cheese, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
Instructions
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Preheat the oven to 350 degrees F. Line a muffin tin with paper liners, or grease the tin well.
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In a mixing bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Stir well, making sure everything is evenly combined.
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In another large mixing bowl, combine the pumpkin puree, oil, sugar, brown sugar, eggs, and vanilla. Whisk until well combined.
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Add the dry ingredients to the wet ingredients and stir until just combined. Pour into the prepared muffin tin.
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Bake the cupcakes at 350 degrees F for 19-22 minutes, or until a toothpick pulls out clean from the center. Let cool in the pan for 10 minutes, then remove to a cooling rack.
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Meanwhile, prepare the frosting (if making homemade and not using storebought). Add the dairy-free butter, dairy-free cream cheese, powdered sugar, vanilla, and pumpkin spice to the bowl of a stand mixer (or a regular bowl for use with a hand mixer). Start the mixer with the whisk attachment on low speed. When ingredients have incorporated a bit, increase to high speed. Continue to mix until the frosting is light and fluffy.
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When cupcakes have cooled completely, pipe or spread frosting onto them. Enjoy!
Recipe Notes
- Dairy-free storebought frostings at the time of purchase include, Duncan Hines cream cheese frosting and Pillsbury cream cheese frosting. Always read labels, as manufacturer formulations can change at any time.
- Store leftover frosting or leftover frosted cupcakes in the refrigerator for up to 4 days. Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2-3 days.
- Be sure the dairy-free butter and dairy-free cream cheese are softened, otherwise the frosting may have lumps.
Nutrition analysis (approximate each, includes thick layer of piped frosting): 426 calories, 21 g fat, 8 g saturated fat, 245 mg sodium, 58 g carbohydrate, 1.5 g fiber, 43 g sugar, 3 g protein, Vitamin D: 1%, Calcium: 4%, Iron: 9%, Potassium: 2%
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