Name: Pumpkin Protein Cupcakes (Vegan)
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 12
Cuisine: American
Ingredients: 240ml plant-based milk; 1 tsp apple cider vinegar; 150g coconut or light brown sugar and caster sugar*; 60g pumpkin puree; 45ml (3 tbsp) light olive oil; 1 tsp vanilla extract; 210g self-raising flour; 40g Form Superblend Vanilla Protein powder; Spices: 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp allspice, ¼ tsp ground cloves (optional); 1 tsp bicarbonate of soda; ½ tsp baking powder; A pinch of salt; 240ml coconut whipping cream; 1-2 vegan cookies, crushed (e.g. ginger, Biscoff or digestive); Cinnamon, to sprinkle

desserts

lunch & dinner

breakfast

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

Hey!
I'm Amy

sweets & snacks

Scroll to Recipe

Moist tender and delicious Pumpkin Protein Cupcakes made with plant-based ingredients, real pumpkin puree and pumpkin spices. Top these cupcakes with whipped coconut cream and extra spices for a cosy bake.

I love pumpkin baking season, and if you have some leftover pumpkin from Halloween or want to switch things up from the classic pumpkin pie (my American friends) then these are perfect. This one-bowl easy bake produces the most deliciously moist, tender and fluffy cupcakes, perfectly spiced and sweet and they are plant-based. I love these topped with some whipped coconut cream, but they are also good with cream cheese buttercream or vanilla buttercream, too.

A few Pumpkin Protein Cupcakes — Pumpkin Protein Cupcakes

Why will I love these?

These cupcakes are so good:

Fluffy, spongey, soft and tender
Perfectly spiced
Made with real pumpkin puree
Contain no egg or dairy
Naturally plant-based
Can be made gluten-free
Also nut-free
Perfect for the season
Delicious all year long
Ideal for Thanksgiving – as a dessert alternative or extra bake
The batter comes together in one bowl
They bake in 17 minutes
Great fun to make with little ones
Everyone will love them
Cosy, warming and pumpkin pie spiced
With added protein for a health boost
Can be sweetened with coconut sugar
Topped with whipped coconut cream for a whole-food alternative
- Or use vanilla cream cheese buttercream

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.

Form Superblend Vanilla Protein and Cupcakes

Pumpkin Protein Cupcake on a plate — Form Superblend Vanilla Protein and Cupcakes

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.

For the cupcake batter:

Plant-based milk: use your favourite dairy-free milk like soya, oat or almond.
Apple cider vinegar: to add to the milk to make a buttermilk which helps to bind the batter.
Light brown and caster or coconut sugar: coconut sugar will yield a slightly denser cupcake, so I prefer to use half caster sugar and half light brown sugar to balance out the rich caramel flavour and the lightness in texture.
Pumpkin puree: this is 100% pumpkin from a tin.
Olive oil: use light olive oil for a mild buttery flavour.
Vanilla extract: for flavour.
Self raising flour: for the rise. You can try these with a GF self-raising flour blend, too (make sure it contains xanthan gum).
Protein powder: I use Form Superblend protein in vanilla flavour which adds a lovely mild flavour to the mix and a natural protein boost.
Spices: this mix includes cinnamon, ginger, all spice and ground clove.
Raising agents: baking powder and bicarbonate of soda.
Salt: to enhance the flavours.

Half eaten Pumpkin Protein Cupcakes — Pumpkin Cupcakes with Whipped Cream

And for the frosting:

Coconut whipping cream: I always use the Natures Charm Coconut Whipping Cream which is so light and fluffy and tastes amazing with these. For a different frosting, try my cream cheese buttercream or vanilla buttercream.
Crushed cookies: for some texture on top. Make sure they are vegan and GF, where needed.
Extra cinnamon: to dust.

Are these gluten-free and nut-free?

These can be made gluten-free using GF self-raising flour – make sure it contains xanthan gum or add ½ tsp of your own for the soft texture. These are naturally nut-free as long as your milk and frosting do not contain nuts.

A few Pumpkin Protein Cupcakes on a wooden board — Pumpkin Protein Cupcakes

A Pumpkin Protein Cupcake on a small plate — Pumpkin Protein Cupcakes

How do I make them?

These are ready in a few steps:

Combine the milk and vinegar: and leave for 5 minutes to curdle.
Whisk together the wet ingredients: to combine.
Sift in the dry ingredients: and whisk until smooth.
Scoop into the cupcake cases: and bake for 17 minutes, until an inserted skewer comes out clean and they have risen well.
Allow to cool fully on a wire rack: removing them from the tray straight away.
Whip up the cream: until fluffy.
Pipe on the whipped cream: and decorate with crushed cookies and cinnamon.

How long will they last?

These will keep for 3-5 days in an airtight container, in the fridge overnight but best enjoyed at room temperature. You can freeze the unfrosted cupcakes for 1 month, wrapped well, and allow to defrost before decorating.

A half eaten Pumpkin Protein Cupcake — Pumpkin Protein Cupcakes

What other recipes can I try?

For more seasonal bakes: