Pumpkin Spice Chocolate Cupcakes


When it’s fall, pumpkin spice basically makes everything better, right?

We think so. That’s why we loaded these up with pumpkin spice.

And the flavor combo of chocolate and pumpkin? AH-mazing.

For the cupcakes you’re gonna need:

Nondairy milk + apple cider vinegar



Cocoa powder

Baking soda, baking powder, and salt

Pumpkin pie spice (duh)

Pumpkin purée (we like organic)

Canola oil

Vanilla extract

and the pumpkin spice buttercream?

Vegan buttery stick (we use these)

Vegetable shortening

Powdered sugar


Pumpkin spice (again, duh)

You’re gonna want to WOW your friends with these at your next halloween movie night! So get baking.

Pumpkin Spice Chocolate Cupcakes

Bringing together our favorite flavors – chocolate and pumpkin spice – for these amazing, moist cupcakes!
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dessert
Servings 14 cupcakes


  • 3/4 cup nondairy milk
  • 1 tbsp apple cider vinegar
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin spice
  • 1/3 cup pumpkin puree
  • 1/4 cup canola oil
  • 1 tsp vanilla


  • 1/4 cup vegan buttery sticks
  • 1/4 cup vegetable shortening
  • 2 cups powdered sugar
  • 2 tsp pumpkin spice
  • 1 tsp vanilla
  • 1-3 tbsp nondairy milk


  • Preheat the oven to 350°F.
  • In a small bowl or measuring cup, whisk together the nondairy milk and vinegar and set aside.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and pumpkin spice.
  • To your dry mixture add the pumpkin purée, oil, vanilla, and milk mixture. Beat with an electric mixer.
  • Line two baking sheets with ~14 liners. Fill each ~2/3 of the way full with batter.
  • Bake for 18-20 minutes, until a toothpick comes out clean or with only crumbs. Allow to cool.
  • Meanwhile, make the buttercream.
  • Beat the butter and shortening until fluffy. Add in the powdered sugar, vanilla, and pumpkin spice and begin to beat. Gradually add in milk as necessary until you get a creamy, fluffy texture.
  • Put your buttercream into a piping bag with a Wilton 2D tip (or your favorite).
  • Pipe onto cooled cupcakes and add an extra sprinkle of pumpkin spice!

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Six Vegan Sisters
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