Apple Pie Stuffed Pumpkin Cupcakes
Prep time
Bake time
Total time
Serves: 18 cupcakes
  • 1 Recipe Snickerdoodle Apple Pie Bites *minus the crumb topping & sugar glaze
  • 1 Recipe Your Favorite Vegan Buttercream
  • Canned Pumpkin Or Homemade Puree1/3 cup
  • Pumpkin Pie Spice 2 teaspoons
  • For the Pumpkin Cake:
  • Vegetable Oil 6 Tablespoons (90ml)
  • Light Brown Sugar ½ cup (105g)
  • Plant Milk *I use soy ¾ cup (177ml)
  • Vinegar 1 teaspoons (5ml)
  • Canned Pumpkin ½ cup (125g) *see notes for homemade puree in the article above the recipe
  • Salt ½ teaspoon
  • All Purpose Flour ½ cup (65g)
  • Cake Flour 1 cup (120g) *see notes in text above the recipe box
  • Baking Soda 1 teaspoon
  • Ground Cinnamon ½ teaspoon
  • Ground Ginger ½ teaspoon
  • Ground Cardamom ¼ teaspoon
  • Ground Cloves pinch
  • Ground Nutmeg ⅛ teaspoon
  1. You must first prepare the Snickerdoodle Apple Pier Bites in advance before preparing the cupcake batter
  2. Once they are baked & cooled place them in the freezer while you gather your ingredients and prepare the recipe for the pumpkin cake
  3. Preheat your oven to 350°F
  4. Line your cupcake pans with paper liners & I like to give them a very light spray with pan release to make sure they don't stick
  5. For the cake batter, combine the vinegar with the soy milk (soy milk is the only milk that will thicken with vinegar)
  6. In a larger mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and whisk to combine well
  7. Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
  8. Whisk smooth
  9. Portion into the cupcake liners, filling slightly less than ¾ of the way full
  10. Then place a frozen mini snickerdoodle apple pie into the center of each one, pushing it into the batter slightly
  11. Bake immediately in the preheated 350°F oven for 15 minutes
  12. Then turn the oven temperature down to 300°F and bake for another 8-10 minutes OR when a toothpick inserted into the center comes out clean
  13. Cool the pumpkin cupcakes in the pan until you can touch it without burning your fingers, then turn it out onto a cooling rack to cool all the way
  14. Prepare your favorite buttercream recipe *I am using American Style Buttercream* and at the last stage of mixing add the pumpkin & the spices
Apple Pie Stuffed Pumpkin Cupcakes can be stored at room temperature for up to 3 days in a cool ~ not humid~ spot

For longer storage (up to 1 week) refrigerate cupcakes wrapped loosely, but it is best to bring them to room temperature before serving

Cupcakes may be frozen for up to 1 month, thaw at room temperature before serving
Recipe by Gretchen's Vegan Bakery at