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pumpkin cupcakes with maple frosting and chopped pecans on top on a large wooden cake stand

Vegan Pumpkin Bourbon Cupcakes with Maple Frosting

Soft & Fluffy dairy-free & eggless pumpkin bourbon cupcakes topped with a luscious maple buttercream frosting and candied pecans. The ULTIMATE Fall treat!
4.69 from 16 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 19 minutes
Total Time: 39 minutes
Servings: 12 cupcakes


Pumpkin Bourbon Cupcakes:

  • 1 ⅔ cup pastry flour see notes on using AP flour
  • 1 teaspoon baking powder
  • ½ teaspoon pumpkin pie spice can be subbed 1:1 for ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup pumpkin puree not pumpkin pie filling
  • ½ cup oat milk any plant-based milk works s substitution 1:1
  • ½ cup sugar grams
  • ¼ cup Pumpkin Pie syrup can be subbed 1:1 for maple syrup or homemade simple syrup
  • 3 Tablespoons oil olive oil recommended but any liquid oil works
  • 2 Tablespoons Bourbon
  • 2 teaspoon vanilla extract

Maple Pecan Frosting:

  • 1 cup vegan butter cold, I used Earth Balance Buttery Sticks
  • 3 Tablespoons maple syrup
  • 1 ½ cups powdered sugar measured, then sifted
  • ¼ cup candied pecans crumbled/crushed for topping


First, Make the Pumpkin Bourbon Cupcakes:

  • Preheat the oven to 350F and line a USA muffin tin with cupcake liners. 
  • In a small mixing bowl, sift together the pastry flour, baking powder, salt, pumpkin pie spice, and baking soda. Set aside for later.
  • In a large mixing bowl, add in all the remaining wet ingredients including the canned pumpkin puree, sugar, Torani Pumpkin Pie syrup, Bourbon, oat milk, vanilla extract, and oil. Then, whisk together to combine. 
  • Next, add the bowl of sifted dry ingredients to the bowl of wet ingredients and mix JUST until a thick batter forms and no large streaks of flour remain. It’s important not to overmix the batter for the best texture.
  • Use a cookie scoop or ladle to fill each muffin liner with batter until it is about ⅔ full. Tap the pan on the counter right before baking to release any large air bubbles. Then, add to the oven and bake at 350F for 17-19 minutes.
  • Once baked, remove the cupcakes from the pan immediately and place on a wire cooling rack to cool completely before frosting.

Make the Maple Pecan Frosting:

  • Once the cupcakes have cooled, make the maple pecan frosting. Start by adding the vegan butter to a large mixing bowl and beat with an electric mixer until fluffy and creamy, about 2 minutes. Then, add in the maple syrup and beat together another 30 seconds.
  • Gradually add in the powdered sugar ½ cup at a time and whip into the frosting. Once all the powdered sugar has been added, whip the frosting for another 2-3 minutes until white and fluffy.
  • The frosting will be semi soft, so it is recommended to add the bowl of frosting to the fridge for 10-15 minutes before piping. 
  • To pipe the frosting, add to a large piping bag and pipe evenly onto each cupcake. Then, top each cupcake with the crumbled maple bourbon pecan pieces. Serve and enjoy!


  • Regular butter can be subbed for vegan butter 1:1
  • Regular milk can be subbed for plant-based milk 1:1
  • Pastry or cake flour works best for this recipe because of the lower protein content. To make your own pastry flour at home, use 1 ½ cups all purpose flour + 2 Tbsp cornstarch for this recipe.
  • Torani pumpkin pie simple syrup can be subbed for a homemade simple syrup or maple syrup 1:1 in volume.
  • Nutrition

    Serving: 1cupcake | Calories: 350kcal | Carbohydrates: 47g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 296mg | Potassium: 110mg | Fiber: 2g | Sugar: 33g | Vitamin A: 2330IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!