Pumpkin Cheesecake Cupcakes (Vegan Gluten-Free)
Deliciously moist, tender and fluffy Pumpkin Cheesecake Cupcakes with a dairy-free cream cheese filling and a cream cheese buttercream frosting. Top these vegan and GF cupcakes with a pumpkin truffle for the best bake.
I recently shared the cutest Pumpkin-Shape Truffle Protein Balls and as well as eating them as they are, you can also use them as the best decoration to these festive seasonal cupcakes. Made with real pumpkin puree, pumpkin pie spices and dairy-free cream cheese, these are the best bake with hints of cheesecake and cupcake in every bite. They also have a gorgeously soft cream cheese buttercream frosting before being topped with the pumpkin truffles – the perfect dessert for Thanksgiving or for autumn in general.
Why will I love these cupcakes?
These cupcakes are amazing:
- Moist, tender and fluffy
- Spiced with real pumpkin spices
- Naturally sweet
- Bouncy and soft with a delicious crumb
- Filled with a sweet dairy-free cream cheese mix
- Topped with cream cheese buttercream frosting
- Ideal with pumpkin truffles on top
- Naturally egg-free, dairy-free and plant-based
- Easily nut-free and gluten-free
- Easy to make in a few steps
- Great for making ahead of time
- Ideal for parties and gatherings
- Made with real pumpkin puree
- Delicious throughout autumn and winter
- Perfect for dessert or as a snack
If you already love the sound of these cupcakes then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
Start with the cream cheese filling:
- Dairy-free cream cheese: I use the NUSH creamy almond milk cheese spread which is so creamy and delicious.
- Golden granulated sugar: or another sugar like caster or coconut sugar (which will make the mix darker in colour).
- Cornstarch: or arrowroot powder which works to thicken the mix as it bakes, and absorb some of the liquid so the cupcakes don’t have a soggy middle.
For the cupcakes:
- Plant-based milk and apple cider vinegar: when mixed, this makes a buttermilk which is great for binding egg-free cake batters.
- Pumpkin puree: this is 100% pumpkin, and you can find it in tins or make your own.
- Sugar: I use a mix of golden granulated and light brown sugar which makes for a rich flavour without being too heavy. You can also use coconut sugar, which may create a slightly denser cupcake, but just as delicious.
- Light olive oil: this adds moisture and fat, making the cakes spongey and soft.
- Vanilla extract: for flavour.
- Plain or GF flour: I use plain flour but if you need these cupcakes to be GF, use a gluten-free blend that contains xanthan gum, or add ½ tsp of your own.
- Pumpkin spice blend: for the delicious cosy flavour. You can make your own following this recipe or use a shop-bought one.
- Baking powder: for the rise.
- Salt: for flavour.
Finally for the frosting and decoration:
- Vegan butter: this is the block-style butter and allow it to soften slightly at room temperature for the smoothest buttercream.
- Dairy-free cream cheese: as above.
- Icing sugar: to make it sweet and luscious.
- Vanilla extract: for flavour.
- Plant based milk: to thin the frosting.
- Pumpkin Shaped Truffle Protein Balls: see my recipe here.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use GF flour blend (with xanthan gum or add ½ tsp of your own). To keep these nut-free, check your ingredients like butter, cream cheese and the truffles do not contain nuts.
How do I make them?
These cupcakes are ready to go in a few steps:
- Combine the ingredients for the middle: until smooth.
- Whisk together the milk and vinegar: for the cupcake batter.
- Pour in the other wet ingredients: and combine.
- Sift in the dry ingredients: and whisk until smooth.
- Scoop the cupcake batter into the cupcake cases: filling 2/3 full.
- Pipe in the cream cheese filling: directly into the centre of the batter.
- Bake for 22 minutes: or until well-risen, smelling amazing and an inserted skewer comes out clean.
- Remove from the tin and cool fully on a wire rack: otherwise, the frosting will run off.
- Beat together the ingredients for the buttercream: working gradually for the creamiest frosting.
- Pipe the frosting on the cupcakes: and add on the pumpkin truffle.
How long will they last?
Once made, keep these cupcakes in the fridge in a sealed container (best eaten at room temperature) for 2-3 days.
What other recipes can I try?
For more cupcakes and autumnal bakes:
- Baklava-Style Banana Bread
- Cinnamon Roll Muffins
- Chai Chocolate Chunk Loaf Cake
- Apple Crumble Banana Bread
- Plum and Hazelnut Crumble Cake
Pumpkin Cheesecake Cupcakes (Vegan Gluten-Free)
Deliciously moist, tender and fluffy Pumpkin Cheesecake Cupcakes with a dairy-free cream cheese filling and a cream cheese buttercream frosting. Top these vegan and GF cupcakes with a pumpkin truffle for the best bake.
Ingredients
For the Cheesecake Filling:
- 150g vegan cream cheese
- 1 ½ tbsp golden granulated sugar
- 3 tsp cornstarch
For the Cupcakes:
- 135ml plant-based milk
- 1 ½ tbsp apple cider vinegar
- 180g pumpkin puree
- 75g granulated sugar
- 75g light brown sugar
- 60ml light olive oil
- 1 tsp vanilla extract
- 180g plain or GF plain flour
- 2 ¼ tsp pumpkin spice blend
- 2 small tsp baking powder
- Pinch of salt
For the Frosting and Decoration:
- 60g vegan butter, softened
- 20g vegan cream cheese
- 240g icing sugar
- 1 tsp vanilla extract
- 1-2 tbsp plant-based milk
- 12 Pumpkin-Shaped Truffle Protein Balls
Instructions
- Preheat the oven to 160Fan/180ºC and place 12 muffin cases in a tray. For the cupcakes, mix together the plant-based milk and apple cider vinegar and leave for 5 minutes to curdle.
- Make the cheesecake filling by stirring together the ingredients until smooth. Place into a piping bag and snip off the end so you have a small-medium sized hole.
- For the cupcakes, add the milk mix, pumpkin puree, both sugars, olive oil, and vanilla to a large mixing bowl and stir to combine. Now sift in the flour, pumpkin spices and baking powder and add the salt. Whisk to a smooth, thick batter with no lumps of flour.
- Scoop the batter between the 12 cases, filling 2/3 full. Into the middle of each cupcake, pipe in the cream cheese filling.
- Bake for 22 minutes, until firm to touch, springy and an inserted skewer comes out clean.
- Remove from the tray and cool on a wire rack.
- For the frosting, add the butter and cream cheese to a bowl and beat with a freestanding (or handheld) beat until combine. Now gradually beat in the icing sugar, vanilla and milk until combine and fluffy. Beat for 1 minute more, to make really fluffy. Place in a piping bag with a star-shaped nozzle.
- Pipe the frosting on the cupcakes and decorate with a Pumpkin-Shaped Truffle Protein Ball.
- Enjoy straight away or keep in a sealed container in the fridge for 2-3 days. Enjoy them at room temperature, so rest them for 30 minutes, before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Pumpkin Cheesecake Cupcakes so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cheesecake cupcake love x
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