Plant Based Spiced Pumpkin Cupcakes

Before our youngest was born, we ate primarily plant based. Note I don’t use ‘vegan’, that is a lifestyle, rather than a way of eating. For years we were plant-based as we both liked it. We had to stop for a number of years till we worked out his food allergies he was born with (nearly all tree nuts and peanuts are his primary ones, when he was young chicken eggs were an issue, but he outgrew that one). I was very nut dependent when we were eating plant-based.

I still have an issue with a lot of meat because I don’t like eating food I don’t know where it came from. We eat eggs, because they come from our girls. But with fall here, it is molting season and egg production has slowed down. As it should every year. I don’t use supplemental lighting in their coop as I want them to have their down time, just like I’d like mine in the winter. So that leads to using less eggs, because when you go from 16 eggs a day to 1 to 6 eggs, on a good day, you better reign in how many you are using.

Baking cupcakes, muffins and cakes without eggs is actually really easy. And you’d never know they don’t have any. Still moist, with a tasty crumb.

And it’s fall, so it’s time for all the pumpkin and spice recipes, no? I use oat milk now, instead of how long ago we used almond milk.

Spiced Pumpkin Cupcakes


  • 1¾ cups all-purpose flour
  • 1 cup brown sugar, packed
  • 1 Tbsp baking powder
  • ¼ tsp fine sea salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • 1/8 tsp ground cloves
  • 1 cup canned pumpkin puree
  • ½ cup unsweetened oat milk
  • ½ cup avocado oil
  • 2 Tbsp molasses


Preheat oven to 400°, line a 12 count muffin tin with liners.

In a large mixing bowl, whisk together the flour though cloves.

In a smaller bowl, whisk the pumpkin, milk, oil, and molasses.

Pour wet into dry, whisk until blended. Divide between the liners, they will be very full.

Bake for 20 to 22 minutes, until top looks set and a toothpick comes out clean.

Let cool before frosting, if desired.

Makes 12 cupcakes.