activism · cruelty free · food · recipes · vegan

Recipe for Vegan Pumpkin Oreo Cupcakes

That’s right. Pumpkin AND Oreos! I found this recipe on Pinterest and immediately knew I had to veganize it. The original recipe is for donuts but I decided to make them as cupcakes. As you can only imagine, the results are delicious!

pumpkin oreo cupcakes.jpg


For the donuts: 

1/4 c. vegan butter, softened (I used Earth Balance)
1/3 c. brown sugar
2 Tbsp. applesauce
1/2 c. canned pumpkin
1/3 c. soy vanilla yogurt
1 tsp. vanilla
1 tsp. cinnamon
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 c. flour
1/4 c. chocolate cookie crumbs

For the topping: 

Vegan frosting*
1/2 c. chocolate cookie crumbs

*The originally recipe calls for CandiQuick, which isn’t vegan so I made my own frosting using this recipe.

photo (15)


  1. Cream the butter and sugar. Add the applesauce, pumpkin, vanilla, and soy yogurt and mix until creamy. In a bowl, sift together the baking powder, baking soda, cinnamon, salt, flour, and cookie crumbs. Stir into the creamed mixture gently.
  2. Place the donut batter in a ziplock bag and cut the tip off. Spray the mini donut pan with non stick spray and fill each cavity at least 3/4 full. Bake at 325 for 15 minutes. Let cool in pan for a few minutes before removing to wire rack to cool completely.
  3. Spread the frosting on the cupcakes and sprinkle with cookie crumbs. Makes a dozen cupcakes.

Hope you enjoy!

3 thoughts on “Recipe for Vegan Pumpkin Oreo Cupcakes

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