Vegan Pumpkin Spice Breakfast Cupcakes

Jul 21, 2025
by Adrienne Rice
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PREP TIME

15 mins
COOK TIME

20 mins
TOTAL TIME

40 mins
SERVING

12 People
VIEWS

0

Wake up to the comforting flavors of fall with these moist and delicious vegan cupcakes! Packed with the goodness of pumpkin and avocado, these naturally sweet treats are perfect for a guilt-free breakfast or wholesome snack. Their creamy texture and aromatic spices make them irresistible without any need for frosting.

Ingridients

Adjust Servings

Nonstick cooking spray

2 medium ripe avocados, peeled and pitted

1 (15 ounce) can pumpkin puree

3/4 cup white sugar

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 tablespoon pumpkin pie spice

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Nutrition

Carbohydrate

29 g
Fiber

4 g
Protein

2 g
Saturated Fat

1 g
Sodium

198 mg
Sugar

14 g
Fat

5 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Generously coat a 12-cup muffin tin with nonstick cooking spray. (5 minutes)

02

Step

In a food processor or blender, puree the avocado flesh until smooth. Transfer the pureed avocado to a large mixing bowl. Add the pumpkin puree, sugar, and vanilla extract. Mix until well combined. (10 minutes)

03

Step

In a separate bowl, sift together the flour, pumpkin pie spice, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

04

Step

Spoon the batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)

05

Step

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. (25 minutes)

06

Step

Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

For best results, use ripe but not overripe avocados. This will ensure a smooth and creamy texture.
Feel free to substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
Store the cooled cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Adrienne Rice

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