Simple but delicious Pumpkin Cupcakes with Cream Cheese Frosting are perfect for Halloween, Thanksgiving, or just because it’s fall!
I feel like I’ve been slacking a little on the pumpkin desserts this year. It’s almost the end of October and I haven’t posted anything yet!
Luckily pumpkin season is not even close to being over! I always think of pumpkin season coming to an end when things like gingerbread and peppermint cookies start popping up everywhere after Thanksgiving. This gives us at least a month to eat alllll the pumpkin goodies.
First up, these Pumpkin Cupcakes with Cream Cheese Frosting. They are so simple and SO good. I thought about trashing them up with salted caramel or Nutella but then I realized I really just wanted to keep them simple. Let the pumpkin stand out. And the cream cheese frosting. You don’t need much more when you have cream cheese frosting.
And guess what: these Pumpkin Cupcakes with Cream Cheese Frosting are completely vegan! The cream cheese frosting is made with GO VEGGIE Plain Cream Cheese which is not only vegan but also lactose free, gluten-free, cholesterol-free AND non-GMO. Best yet, it still tastes amazing.
If you can’t find GO VEGGIE cream cheese, you can definitely use regular cream cheese in place of it. To see if a grocery store near you sells GO VEGGIE, click here for a product locator!
The pumpkin cupcakes are super light, fluffy, and perfectly pumpkin spiced. These would be a super fun alternative to pumpkin pie on Thanksgiving, or just a great treat for any occasion this fall!
To top them off I bought a bag those candy corn pumpkins which were a great way to hide my terrible frosting skills. I mean really, can someone come teach me how to put frosting on evenly? Ugh.
It’s a good thing these taste delicious regardless of how pretty they look. These get a 10/10 for taste!
P.S. You know what else get a 10/10 for taste? This delicious Turtle Pumpkin Cheesecake!
Click here or on the image below to pin this Pumpkin Cupcakes with Cream Cheese Frosting recipe for later!