Vegan Pumpkin Chai Cupcakes
Vegan Pumpkin Chai Cupcakes. You see those words and instantly wonder, okay, but can they actually taste good? (Spoiler: Yes. Yes, they can.) Everybody wants that warm, spiced comfort vibe in a cupcake, especially if you’re vegan or gluten-free.
But finding a sweet treat for your weird allergies or picky family… not so easy. Plus, maybe you’re tired of the same ol’ boring frosting tricks. Or you’ve tried baking vegan and, let’s be real, ended up with sad, mushy muffins that nobody wants to eat. Boy, do I get it.
These little cupcakes totally changed my mind about vegan baking, though – and my stubborn uncle’s mind, which is saying something.
Vegan Pumpkin Chai Cupcakes
Why You’ll Love This Recipe
Honestly, Vegan Pumpkin Chai Cupcakes are kind of a revelation. First thing, the pumpkin makes them way more moist (sorry if you hate that word) than you’d expect.
Even my neighbor, who is like the Cupcake Queen in our block, said she couldn’t tell these were any different from the ones at the fancy bakery downtown. The chai spice gives everything this subtle, almost mysterious flavor.
You know, when you eat something and you’re like, “What is that? It’s awesome!” That. They’re perfect for people who want to eat plant-based but don’t want to give up on holiday flavor. Or, well, flavor in general.
I’ve eaten my fair share of “healthy” cupcakes, don’t get me wrong. A lot of them are dry or taste oddly of flaxseeds. These are actually tender. Got people in your life who can’t do gluten? Substitute a 1:1 gluten free blend and boom, works a treat.
“Honestly, I never thought vegan cupcakes could taste this fluffy. My non-vegan friends couldn’t even tell!” – Janet, a very real person from Tulsa
Vegan Pumpkin Chai Cupcakes
How to make Vegan Chai Frosting
Frosting time. This is where even well-meaning vegans get anxious. But hang with me here – it’s not hard. First thing I tried was coconut cream. It whips into such a dreamy, rich topping.
Hint: Chill it in the fridge overnight and just scoop out the thick part. (The watery stuff? Save that for smoothies.) Add a sprinkle of those classic chai spices, like cinnamon, ginger, and just a dash of cardamom. Trust me, cardamom makes it taste five-star.
Don’t have coconut cream? No biggie, honestly. I’ve used vegan butter sticks (the stick kind is less greasy for some reason) mixed with powdered sugar and a little plant milk. Still turns out silky.
The main thing is to get the balance of cozy chai flavor and not make it sickly sweet. Taste as you go! Don’t dump in all the spices at once. Learned that the hard way. Oof, spicy frosting.
Vegan Pumpkin Chai Cupcakes
How have I made these pumpkin chai cupcakes vegan?
It’s wild what you can do without eggs or butter now. For the Vegan Pumpkin Chai Cupcakes, I swapped in pumpkin puree for a chunk of the fat and moisture, but also used unsweetened applesauce as an egg replacer.
It’s kinda magic, honestly. The texture is so spot-on, I gave one to my skeptical dad and he just shrugged and kept eating. If you’re new to baking vegan, here’s a quick insider tip: applesauce and a splash of apple cider vinegar help cupcakes rise and stay fluffy instead of flat or rubbery.
Oh, and I like oat or almond milk for the liquid (taste depends on the brand, though; some almond milks just taste…off).
One last thing – make sure your baking powder and soda are still fresh. The rise is everything in vegan cupcakes, and old powder is the worst. Maybe grab a new tin once a season if you bake a lot.
Vegan Pumpkin Chai Cupcakes
The Buttercream for these Pumpkin Chai Cupcakes
Let’s talk buttercream. (I mean, “buttercream” in the vegan sense. No cows were harmed, promise.) Whenever I’m feeling extra, I whip up a batch of vegan cream cheese frosting, because that tang with pumpkin and chai? Forget about it.
But traditional vegan buttercream also rocks: just soft vegan butter, a mountain of powdered sugar, plant milk, and a handful of chai spices. Easy.
The main trick: don’t try to cut the sugar with maple syrup or something “healthier”—I’ve tried, but it makes the texture go kinda gritty (and sad). My take is if you’re doing cupcakes, do cupcakes.
This frosting holds up well to piping, so if you wanna get fancy, go wild. But honestly, slapping it on with a butter knife after dinner is just as magical. Lick the spoon if nobody’s watching.
Vegan Pumpkin Chai Cupcakes
How can I make baking easier?
Alright. Baking is a love-hate thing for most people. Here’s what actually helps, at least for me:
- Line your muffin tin. For real, don’t skip the liners unless you love scrubbing pans.
- Mix the wet and dry stuff separately first. If you combine everything at once it gets clumpy and weird.
- Don’t overmix. You want just combined. Like, you should see some batter streaks still when you’re done.
- Set a timer. You get distracted once and, boom, dry cupcakes.
No shame in using store-bought frosting if you’re running behind, either. Sometimes I do that and I don’t lose any sleep.
Vegan Pumpkin Chai Cupcakes
Vegan Pumpkin Chai Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix the pumpkin puree, applesauce, and oat or almond milk.
- In another bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, salt, and chai spice blend.
- Add the dry mixture to the wet mixture and stir until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Allow to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Scoop the solid part of the chilled coconut cream into a bowl.
- Add powdered sugar and plant milk, mixing until smooth.
- Stir in chai spices to taste.
- Once the cupcakes are completely cool, frost them with the chai frosting.
- Decorate as desired and enjoy!
