Get involved with making some haunting treats with this Halloween recipe for pumpkin cupcakes topped with vegan cream cheese frosting.

Makes 12 | Prep time: 10 mins + cooling and icing | Cook time: 15-18 minutes



halloween pumpkin cupcake

For the cupcakes

  • 75g Vegan butter
  • 150g Granulated sugar
  • 150g White flour
  • 170g Pumpkin puree
  • 2 Tsp Vanilla bean paste or extract
  • 6 Tbs Non-dairy milk
  • ½ Tsp cinnamon
  • ½ Tsp Nutmeg
  • ½ Tsp Ground ginger
  • 2 Tsp Baking powder
  • Pinch sea salt


For the frosting

  • 115g Vegan cream cheese, chilled
  • 115g vegan butter, chilled
  • 275g Icing sugar, sifted
  • 1 Tbs Maple syrup
  • Freshly grated nutmeg, to decorate
  • Halloween themed decorations- We used Hotel Chocolat, Wingston The Bat chocolates



  1. Preheat oven to 170°C and fill a 12 hole muffin tin with cupcake cases.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the milk, pumpkin and vanilla to the butter and sugar and mix.
  4. Sift the flour, spices and salt into the bowl and fold together until combined, but do not over mix.
  5. Spoon the mixture into the cake cases until they are 2/3 full to allow for rising.
  6. Transfer to the oven and bake for 15 minutes before checking them. The cakes are cooked when a cocktail stick inserted in the centre comes out clean.
  7. Leave to cool completely before icing.
  8. To prepare the icing, whip all the ingredients together until fluffy and combined. Use a pallet knife or a piping bag to decorate the cakes. The icing will soften and spread at room temperature so keep cool or chilled until serving.
  9. Finish the cakes with a grating of nutmeg.


Nutrition (per 100g)

Calories: 327 | Carbohydrates: 46.0g | Sugars: 43.0g | Fat: 15.0g | Saturates: 4.3g | Protein: 1.2g | Salt: 1.1g



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