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    Home » Eggless Cakes » Eggless Pumpkin Pie Cupcakes

    Eggless Pumpkin Pie Cupcakes

    Posted on November 5, 2017 · Last Updated on October 17, 2022 · By Srividhya G · 25 Comments

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    After a starter and a main course, it has to be a dessert. And that’s what I am going to share today. Bring on the holiday spirit with these mini bites of yummylicious, soft, moist and airy Eggless Pumpkin Pie Cupcakes. I love the pumpkin spice and the aroma it spreads while baking. This Thanksgiving instead of pumpkin pie try these simple pumpkin pie cupcakes and wow your guests.

    Eggless Pumpkin Pie Cupcakes
    I prepared yet another casserole recipe for this Thanksgiving Theme, which I am planning to post tomorrow. But last Sunday, on a whim I decided to bake some cupcakes with pumpkin puree that I had in hand. I worked out my recipe, and I wasn’t sure if I will get it right or not. Also, I mixed the ingredients in my way/order. In spite of all these, I went ahead and took step-wise pictures. Glad I did. This cupcake turned out to be a huge hit.

    I baked only a small batch, and it yielded me 6 cupcakes. M and I got just one for each and rest all became Vaandu’s share. (No, I did not let him eat all at once). He generously let me take a video and post it on IG as well. I am sure I will be baking these again this season.

    Frosting and Decoration

    As it was an unplanned recipe, I did not have all ingredients for the frosting. Luckily I had store bought cream cheese frosting that I bought along with Wilton cake décor kit for practicing. I used that for this recipe. As you can see from the picture, I have a long way to go when it comes to cake decoration. Hopefully this holiday season, I can learn a bit more.

    Focus on the Eggless Pumpkin Pie Cupcakes with pumpkins in the backgorund

    Now off to the recipe. Bring on the holiday spirit with these mini bites of yummylicious, soft, moist and airy Eggless Pumpkin Pie Cupcakes flavored with pumpkin spice.

    Eggless Pumpkin Pie Cupcakes Recipe

    Ingredients:

    • All Purpose Flour – 1 cup
    • Baking Powder – 1.5 tsp
    • Baking Soda – ⅛th tsp
    • Salt – ¼ tsp
    • Pumpkin Puree – ¼ cup
    • Milk – ¼ cup + 1 tbsp
    • Sugar – ¾ cup
    • Vanilla Essence – 1 tsp
    • Oil – 1 tbsp
    • Pumpkin Spice – 1 tsp
    • Frosting of your choice – ¾ cup. I used cream cheese frosting.

    Prep – Work:

    • Sieve the APF and set aside.
    • Line the muffin tray with cupcake liners/wrappers or silicone molds.
    • Pre-heat the oven to 350 deg F.

    Steps:

    • In a mixing bowl add pumpkin puree, vanilla essence, milk and pumpkin spice. Mix them using a hand whisk and ensure the ingredients are well incorporated.

    Mixing pumpkin puree, vanilla essence, milk and pumpkin spice

    • Then add the sugar and mix again.
    • The puree mix will be watery like below.

    Adding sugar and mixing the ingreidents

    • Then add the oil and mix.

    Adding oil and mixing

    • At this stage add the APF, salt, baking powder, baking soda.

    Adding APF, salt, baking powder and baking soda

    • Combine them together and if required add 1 tbsp of milk. (The cake mix is too thick) The batter should be smooth and moist like below.

    Ssmooth and moist butter

    • Now scoop out the cake mix using a cookie scooper or spoon and fill ⅔rd the cupcake liners. I used about 1.5 tbsps approximately. I should have added little less as I ran out of the cake mix for my 6th one, but that raised correctly up to the cupcake liner brim.

    Filling ⅔rd the cupcake liner

    • Bake this for 12 – 15 minutes in the preheated oven at 350 deg F. I baked it for 15 minutes. Start checking after 12 minutes. Insert a toothpick in the middle of the cupcake and if it comes out clean, let them cool.

    Cupcakes after 15 minutes of baking

    • Once cooled, use your desired frosting and decorate the cakes.

    Delicious Eggless Pumpkin Pie Cupcakes to celebrate the holiday

    Notes:

    • I used store-bought pumpkin puree, and it was thick. If you are using homemade thin consistency puree, decrease the quantity of milk and add 2 tbsp of condensed milk.
    • You can add an allspice mix also for these cupcakes.

    Eggless Pumpkin Pie Cupcakes collage with text overlay

    📖 Recipe

    EgglessPumpkinPieCupcake
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    5 from 1 vote

    Eggless Pumpkin Pie Cupcakes

    Bring on the holiday spirit with these mini bites of yummylicious, soft, moist and airy Eggless Pumpkin Pie Cupcakes flavored with pumpkin spice.
    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Total Time25 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 6 (Yields)
    Calories: 325kcal
    Author: Srividhya G

    Ingredients

    • 1 cup All Purpose Flour
    • 1.5 tsp Baking Powder
    • ⅛ tsp Baking Soda
    • ¼ tsp Salt
    • ¼ cup Pumpkin Puree
    • ¼ cup Milk 1 tbsp
    • ¾ cup Sugar
    • 1 tsp Vanilla Essence
    • 1 tbsp Oil
    • 1 tsp Pumpkin Spice
    • ¾ cup Frosting of your choice I used cream cheese frosting

    Instructions

    Prep – Work

    • Sieve the APF and set aside.
    • Line the muffin tray with cupcake liners/wrappers or silicone molds.
    • Pre-heat the oven to 350 deg F.

    Steps

    • In a mixing bowl add pumpkin puree, vanilla essence, milk and pumpkin spice. Mix them using a hand whisk and ensure the ingredients are well incorporated.
    • Then add the sugar and mix again.
    • The puree mix will be watery like below.
    • Then add the oil and mix.
    • At this stage add the APF, salt, baking powder, baking soda.
    • Combine them together and if required add 1 tbsp of milk. (The cake mix is too thick) The batter should be smooth and moist like below.
    • Now scoop out the cake mix using a cookie scooper or spoon and fill ⅔rd the cupcake liners. I used about 1.5 tbsps approximately. I should have added little less as I ran out of the cake mix for my 6th one, but that raised correctly up to the cupcake liner brim.
    • Bake this for 12 – 15 minutes in the preheated oven at 350 deg F. I baked it for 15 minutes. Start checking after 12 minutes. Insert a toothpick in the middle of the cupcake and if it comes out clean, let them cool.
    • Once cooled, use your desired frosting and decorate the cakes.

    Notes

    • I used store bought pumpkin puree, and it was thick. If you are using homemade thin consistency puree, decrease the quantity of milk and add 2 tbsp of condensed milk.
    • You can add allspice mix also for these cupcakes.

    Nutrition

    Calories: 325kcal | Carbohydrates: 62g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 182mg | Potassium: 193mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1605IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    P.S. Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    You will love these, too:

    • Pumpkin Pie Spiced Date and Nut Balls
    • Pan Grilled Apple and Butternut Squash with Pumpkin Spice
    • Eggless Pumpkin Cookies with Quinoa Flour | Vegan Pumpkin Cookie
    • Eggless Pumpkin Pie With Good Day Biscuit Crust
    • Bhoplyachi Ghari/ Gharge – Red Pumpkin Sweet Puri

    Sending this blogging marathon #82. Check out the other bloggers participating in this marathon.

    277 shares
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    Filed Under: Eggless Cakes, Pumpkin and Squash Tagged With: Blogging Marathon, eggless bakes, eggless cake, eggless pumpkin pie cupcakes, holiday bakes, Holiday baking, holiday season dishes, holiday season special, homemade cupcakes, how to make pumpkin pie cupcake, pumpkin pie cupcake recipe, pumpkin pie cupcakes, pumpkin spice cupcakes, thanksgiving, thanksgiving dessert, thanksgiving dinner ideas, thanksgiving meal

    Reader Interactions

    Comments

    1. cook the beans says

      November 21, 2017 at 3:02 pm

      oh my god these look delicious! ?

      Reply
      • Srividhya G says

        November 28, 2017 at 10:28 am

        Thanks a lot. :-)

        Reply
    2. Veena Krishnakumar says

      November 16, 2017 at 9:59 pm

      I loved both te cup cakes and the frosting and lovely clicks!1

      Reply
      • Srividhya G says

        November 17, 2017 at 7:35 am

        Thanks

        Reply
      • Srividhya G says

        November 17, 2017 at 7:43 am

        Thanks Veena.

        Reply
    3. Padmajha PJ says

      November 12, 2017 at 11:48 pm

      Never tried baking with pumpkin puree. Need to bookmark these as it is one of the ways I can make my vaandu eat pumpkin!

      Reply
      • Srividhya G says

        November 13, 2017 at 9:09 am

        oh yeah absolutely

        Reply
    4. themadscientistskitchen says

      November 10, 2017 at 10:59 pm

      Omg they are delicious n looks wise also beautiful

      Reply
      • Srividhya G says

        November 11, 2017 at 7:42 pm

        Thanks :-)

        Reply
    5. vaishalisabnani says

      November 09, 2017 at 4:48 pm

      Oh come on Vidya , the frosting looks pretty good … and so do the cup cakes . I have never worked with pumpkin purée , must try this version .

      Reply
      • Srividhya G says

        November 10, 2017 at 7:39 am

        Thanks a lot for your kind words Vaishali.

        Reply
    6. Ritu Tangri says

      November 09, 2017 at 8:59 am

      Pumpkin pie cupcakes look perfect. Never tried any thing with pumpkin. Pumpkin puree is no problem. I’m afraid I will not get pumpkin spice here. Any substitute for that?

      Reply
      • Srividhya G says

        November 09, 2017 at 10:18 am

        oh yeah. You can add a mix of cinnamon powder, clove powder, and some nutmeg powder. :-) Thanks, Ritu.

        Reply
    7. Sandhya Ramakrishnan says

      November 08, 2017 at 4:54 pm

      I am not a pie person, but love the pumpkin spice flavors. This is a great recipe to use the pumpkin pie flavors. I am bookmarking this to try soon.

      Reply
      • Srividhya G says

        November 09, 2017 at 10:14 am

        Thanks Sandhya. :-)

        Reply
    8. Harini-Jaya R says

      November 08, 2017 at 9:12 am

      I second Pavani’s opinion. My little one and I love pumpkin spice flavors. This gets on to the top of the to try list :)

      Reply
      • Srividhya G says

        November 08, 2017 at 12:08 pm

        :-) Thank you Harini.

        Reply
    9. Jayashree says

      November 08, 2017 at 7:13 am

      The cupcakes have turned out perfect. Nice texture.

      Reply
      • Srividhya G says

        November 08, 2017 at 12:14 pm

        Thanks. :-)

        Reply
    10. Pavani says

      November 07, 2017 at 5:45 pm

      Such lovely looking cupcakes Vidhya — perfectly domed, moist and delicious. Perfect fall treat.

      Reply
      • Srividhya G says

        November 07, 2017 at 11:27 pm

        Thanks much Pavani.

        Reply
    11. Sapana Behl says

      November 07, 2017 at 12:40 pm

      Pumpkin pie flavors are my absolute favorite. Those cupcakes look super yummy and tasty.

      Reply
      • Srividhya G says

        November 08, 2017 at 12:48 pm

        Thanks Sapana.

        Reply
    12. Priya Suresh says

      November 06, 2017 at 9:23 am

      Those pumpkin pie cupcakes looks damn cute and how soft and spongy they looks, they looks super delicious.

      Reply
      • Srividhya G says

        November 06, 2017 at 12:01 pm

        Thanks Priya.

        Reply
    5 from 1 vote (1 rating without comment)

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