prep time: 30 min | bake time: 20 min | total time: 1 hr
These eggless pumpkin cupcakes are the best you’ll ever taste! super moist, tender, and bursting with warm fall spices. Made with real pumpkin purée (not pumpkin pie filling) they have a natural sweetness and rich texture that pairs perfectly with the most luscious, creamy cream cheese frosting.
Easy to bake and perfect for cozy gatherings, holidays, or anytime you want a comforting seasonal treat. Whether you’re egg-free, dairy-free or just love pumpkin desserts, these cupcakes will become a favorite!
Preheat your oven to 350°F (175°C) and line your cupcake pan with liners. In a large mixing bowl, combine milk and vinegar, letting it sit for five minutes to curdle. This creates a buttermilk substitute, which is essential for a moist crumb texture. Add in the sugar, oil, vanilla extract and pumpkin puree whisking until the mixture is smooth.
Sift together the flour, cinnamon powder, pumpkin spice, baking powder, salt and baking soda in another bowl. Gently mix the dry ingredients into the wet mixture until a smooth batter forms.
Fill each cupcake liner about 3/4 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before decorating.
In a stand mixer fitted with a paddle attachment or use an electric whisk to beat the butter until fluffy and pale. Gradually add powdered sugar and vanilla, mixing until smooth and creamy. Add cream cheese and mix everything to get a smooth consistency.
Transfer the frosting to a piping bag with a plain round tip for easy application. Once the cupcakes are completely cool, pipe a swirl of cream cheese frosting onto each one. For a finishing touch, sprinkle cinnamon sugar on top!
While it’s easy and convenient to use canned pumpkin puree in this recipe, making your own at home is simple and adds a fresh, natural flavor. Here are two easy methods:
Steaming Method:
Oven-Roasted Method:
Moist and fluffy – Made with pumpkin purée for a soft, tender texture without the need for eggs.
Warm fall flavors – Infused with cozy spices like cinnamon and pumpkin spice.
Perfectly sweet – Balanced sweetness that lets the pumpkin and spices shine.
Eggless – Ideal for eggless diets, allergies, or when you’re simply out of eggs.
Easy to make – Simple ingredients and quick prep make this recipe beginner-friendly.
Yes absolutely! You can substitute pumpkin spice with chai spice.
Yes, replace all-purpose flour with a gluten-free baking blend for gluten-free cupcakes. For non-vegan options, substitute plant milk with regular milk and use traditional cream cheese in the frosting.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 3 days. For freezing, wrap unfrosted cupcakes tightly and freeze for up to 2 months. Thaw at room temperature and frost before serving.
Cupcakes stay fresh in the fridge for up to 3 days. Bring them to room temperature before serving for the best flavor and texture.
Yes, bake the cupcakes a day ahead and frost before serving. For thicker frosting, use room temperature cream cheese and cold butter.
Absolutely! If you prefer, you can substitute the plant milk with regular milk and use traditional cream cheese in the frosting. The recipe will work just as well with these swaps.
This can happen if the oven temperature is too high or the oven door is opened during baking. Bake at the correct temperature, avoid opening the door, and rotate the pan after 10 minutes.
If you prefer a thicker frosting, use room temperature cream cheese and butter, it shouldn’t be very soft. You can add a bit more powdered sugar until it reaches your desired consistency. You can also chill it in the refrigerator for 15-20 minutes before piping.
There’s nothing like the smell of cinnamon and pumpkin spice in your kitchen on a crisp fall day. This eggless pumpkin cupcake recipe bakes up moist, spiced, and full of flavor like autumn wrapped in dessert. Perfect for fall baking, Thanksgiving desserts, or simply treating yourself year-round.
Did you try the Best Pumpkin Cupcakes with Cream Cheese Frosting at home? Snap a photo and tag me @pastrybysaloni – I’d love to see your creation! Whether your cake turned out polished or perfectly rustic, sharing your bake might inspire someone else to try homemade fall desserts too.
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2 Responses
Hello, Can we use Indian pumpkin instead to make this recipe? Is it different from American pumpkin? Thanks
Hi Uma
Yes, you can use Indian pumpkin! Just cook the pumpkin a little longer to let extra moisture evaporate, or after steaming/boiling, mash it and strain it through a sieve or cheesecloth to remove excess water. That way your cake batter stays the right consistency.