These Vegan Oreo Pumpkin Cupcakes are sweet, simple, and perfectly festive for Halloween! Top them with a swirl of white frosting and candy eyeballs to make some cute buttercream ghosts!
Hello friends and happy Halloween Sunday! I have a delicious last-minute Halloween treat for you guys today. These Vegan Oreo Pumpkin Cupcakes are easy, tasty, and topped with the most fun ghost frosting! All you need is some white frosting and a few candy eyeballs and the masterpiece is complete! One of my talented Instagram baker friends Mandy (you may know her as Baking with Blondie... she's kind of a big deal 😉 ) recently shared an Oreo pumpkin cake and I just knew I had to make a vegan version to share with y'all!
What do I need for these vegan oreo pumpkin cupcakes?
- Pumpkin puree: Obviously, you can't make pumpkin cupcakes without pumpkin puree! Any canned pumpkin will do, but my favorite is the Farmers Market organic puree. It's nice and thick, not watery like some cheaper brands!
- Chocolate sandwich cookies: You can use brand-name Oreos or store brand for these oreo pumpkin cupcakes! It doesn't make a huge difference. I happened to have some cute pumpkin face chocolate sandwich cookies from Aldi so what is what I used. If you're buying off-brand, just double check the ingredients and make sure they're still vegan!
- Pumpkin pie spice: Those warm spices are a must here in combination with the pumpkin puree! They help deliver that classic fall flavor we all know and love.
- Brown sugar: I usually bake with white sugar, but I prefer brown sugar when it comes to pumpkin! It adds such a nice extra layer of flavor to the finished product.
- Nondairy milk: Any nondairy milk option here will do! I usually use cashew since that's what I keep in the house, but oat or almond would also work perfectly well.
- Vegetable oil: I tend to opt for vegetable oil, corn, or canola for a nice neutral flavor in baking! This lets the true flavors of the cupcakes shine through.
- Vegan butter: My latest and greatest in vegan butter discoveries is Flora unsalted butter! I still do my classic combination of 50/50 vegan butter and shortening for a nice stable buttercream, but the Flora has a much nicer dairy-like flavor that emulates "real" frosting. I also like Miyoko's, but the issue with that is that I can only find salted butter in stores which makes for a very runny frosting. Not ideal, especially with warmer weather!
How do I make these vegan oreo pumpkin cupcakes?
These cupcakes are seriously so fast and easy to make. You'll be amazed!
- In a large bowl, whisk together all your wet ingredients: pumpkin puree, oil, nondairy milk, and vanilla extract. Add in your brown sugar and pumpkin spice as well, and mix until well combined.
- Next, add in your dry ingredients: flour, baking powder, baking soda, and salt. Mix the cake batter until it just starts to come together.
- For the Oreo component, toss about 10 cookies in a zip-top bag and smash them using a rolling pin! You could also stick them in a food processor, but I didn't want to dirty more dishes. Add your Oreo crumbs into your cake batter, and gently fold them in.
- Preheat your oven to 350F and line two muffin pans with cupcake liners. Divide your batter evenly and pop em in the oven for about 20 minutes until puffy and fluffy.
- Finally, make your buttercream! Beat together your vegan butter and shortening, and add in vanilla extract, vanilla bean paste, and a pinch of salt. Add in powdered sugar until you have a thick, airy frosting.
- Let your cupcakes cool completely before frosting. When ready, use a large round tip (I used 2A) and pipe on your little frosting ghosts. Finish off with some candy eyeballs and the masterpiece is complete.
I hope you guys will give these vegan oreo pumpkin cupcakes a try! They are so delicious and so simple to make. They're the perfect last minute treat!
Check out these other fun Halloween treats!
- Vegan Cherry Pie "Vampire" Cupcakes
- Vegan Halloween Cookies & Cream Fault Line Cake
- Vegan Dirt & Worms Cake
- Vegan Pumpkin Cupcakes with Dark Chocolate Frosting
- *for the cupcakes*
- 1 cup pure pumpkin puree
- ⅓ cup vegetable oil
- ¾ cup packed brown sugar
- 1 cup nondairy milk
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- pinch of salt
- 1 teaspoon pumpkin spice mix
- ½ tablespoon vanilla extract
- 10 crushed chocolate sandwich cookies (about 1 cup of crumbs)
- *for the frosting*
- 1 cup vegan shortening
- 1 cup vegan butter
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- ½ tablespoon vanilla bean paste
- pinch of salt
- 1-2 tablespoon nondairy milk, as needed
- candy eyeballs
- First, make the cupcakes. Preheat the oven to 350F, and prepare about 24 cupcake lines in a pan.
- In a large bowl, mix together the pumpkin puree, vegetable oil, brown sugar, and milk.
- Add in the flour, baking powder, baking soda, salt, pumpkin spice, and vanilla. Mix to combine.
- Finally, gently fold in the chocolate cookie crumbs.
- Fill each cupcake liner about ⅔ of the way full. You should get 20-24 cupcakes.
- Bake in preheated oven for 20 minutes, until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before frosting.
- When ready, prepare the frosting.
- Place the vegan shortening and vegan butter in the bowl of a stand mixer, and beat together until smooth and creamy. Add in the vanilla extract, vanilla paste salt, and mix to combine.
- Mix in the powdered sugar, about 1 cup at a time, until a thick frosting forms. It is normal to need a bit of milk to get the consistency just right.
- When the cupcakes are cooled, spoon your frosting in a piping bag fitted with a large round (2A) tip, and pipe a swirl of frosting on top of each cupcake. Top with candy eyeballs to make your "ghosts" and you are one!
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