Spooky Vegan Pumpkin Cupcakes – sugar free🎃🕸️

Get into the Halloween spirit with these spooky vegan pumpkin cupcakes! Naturally sweetened, moist, and full of warm fall spices, they’re perfect for Halloween parties or cozy autumn mornings. Decorate with vegan frosting and spooky toppers to make them Instagram-worthy and Pinterest-ready.

Ingredients 🛒

For the cupcakes:

• 1 cup pumpkin puree

• 1 ½ cups whole wheat flour (or 1 cup whole wheat + ½ cup oat flour)

• 3–4 tbsp date paste or erythritol (for sugar-free sweetness)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ginger

• ½ cup unsweetened plant-based milk

• 3 tbsp coconut oil, melted

• 1 tsp vanilla extract

For the frosting:

• ½ cup vegan cream cheese or cashew cream

• 2–3 tbsp powdered erythritol or monk fruit sweetener

• ½ tsp vanilla extract

• Optional: natural food coloring (orange or green for spooky effect)

For decoration:

• Vegan chocolate chips, cacao nibs, or edible Halloween toppers (ghosts, bats, spiders)

Instructions 🍳

1. Preheat oven or Airfryer (if cupcake tray fits) to 180°C (350°F).

2. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In another bowl, combine pumpkin puree, plant-based milk, melted coconut oil, vanilla extract, and date paste (or erythritol).

4. Gradually add dry ingredients to wet, mixing until just combined.

5. Line a cupcake tray with liners and fill each about ¾ full with batter.

6. Bake for 18–20 minutes (Airfryer: 15–18 minutes) until a toothpick comes out clean. Cool completely.

7. For frosting, beat vegan cream cheese/cashew cream with powdered erythritol and vanilla until smooth. Add food coloring if desired.

8. Frost cooled cupcakes and decorate with chocolate chips, cacao nibs, or spooky toppers.

Why this recipe is healthy 🥗

Pumpkin provides fiber, vitamins, and natural sweetness, while whole wheat flour adds slow-digesting carbs. Using natural sweeteners keeps it blood-sugar-friendly, and vegan cream cheese or cashew cream keeps the frosting lighter than traditional buttercream.

FAQ ❓

Can I make them ahead?

Yes! Cupcakes can be stored in the fridge for 3–4 days, or freeze unfrosted for up to 1 month.

Can I use another sweetener?

Sure! Monk fruit, stevia, or allulose work well. Adjust to taste.

Can I make them gluten-free?

Yes, substitute flour with a gluten-free blend. Texture may be slightly denser.

How do I make them extra spooky?

Use natural food coloring to make green, orange, or black frosting. Add vegan candy eyes, ghosts, or spider toppers.