What’s better than traditional pumpkin pie? A vegan bourbon pumpkin pie that everyone at the table can enjoy!
This cozy twist on a holiday favorite combines the warmth of bourbon with classic pumpkin pie spices, all while keeping things completely plant-based. Whether you’re vegan or just looking to try something new this season, this pie delivers that creamy, rich texture you love without any dairy or eggs. Trust me – even the non-vegan folks at your gathering won’t believe it’s made without the usual ingredients.
Possible Ingredient Alternatives
Pastry flour can be replaced with all-purpose flour or a gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but note that the texture may be slightly different. For a lower-carb option, almond flour can be used, though the crust will be denser.
Oat milk can be substituted with any plant-based milk such as almond, soy, or coconut milk. Each will impart a slightly different flavor, with coconut milk adding richness. Use the same amount as called for in the recipe.
Vegan butter can be swapped with coconut oil for a different flavor profile and potentially more accessible option. Use the same amount, but ensure it’s solid at room temperature for the best texture. For a lower-fat version, try using mashed avocado, though this will affect the color and flavor of the final product.
| Preparation Time | 20-30 minutes |
| Cooking Time | 17-19 minutes |
| Total Time | 37-49 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 20-25 g
- Fat: 150-160 g
- Carbohydrates: 250-270 g
Ingredients
- 1 2/3 cups pastry flour (all-purpose flour can be an alternative)
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin spice mix (or directly use ground cinnamon)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup pure pumpkin puree
- 1/2 cup oat milk (or any plant-based milk)
- 1/2 cup sugar
- 1/4 cup pumpkin pie-flavored syrup (use maple syrup or homemade simple syrup as alternatives)
- 3 tablespoons olive oil (or another liquid oil of your choice)
- 2 tablespoons bourbon
- 2 teaspoons vanilla essence
- 1 cup vegan butter (cold, i opted for earth balance buttery sticks)
- 3 tablespoons maple syrup
- 1 1/2 cups powdered sugar (sifted after measuring)
- 1/4 cup crushed candied pecans (for topping)
Step 1: Prepare the Dry and Wet Ingredients
Preheat your oven to 350°F (175°C) and line a 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 this dry mixture aside for later.
In a large mixing bowl, combine all the wet ingredients: canned pumpkin puree, sugar, Torani Pumpkin Pie syrup, Bourbon, oat milk, vanilla extract, and oil.
Whisk them together until fully combined.
Step 2: Combine Dry and Wet Ingredients
Add the sifted dry ingredients to the bowl containing the wet ingredients.
Mix gently until a thick batter forms and there are no large streaks of flour remaining.
Be careful not to overmix the batter to ensure a light and tender texture in the cupcakes.
Step 3: Fill and Bake the Cupcakes
Use a cookie scoop or ladle to fill each cupcake liner with batter until it reaches about two-thirds full.
Tap the muffin tin on the counter lightly to release any large air bubbles.
Bake in the preheated oven for 17-19 minutes.
Once baked, remove the cupcakes from the tin immediately and place them on a wire cooling rack to cool completely before frosting.
Step 4: Prepare the Maple Pecan Frosting
While the cupcakes are cooling, make the maple pecan frosting.
In a large mixing bowl, add vegan butter and beat with an electric mixer until it becomes fluffy and creamy, about 2 minutes.
Add the maple syrup and blend for another 30 seconds.
Gradually add powdered sugar, ½ cup at a time, whipping after each addition until all the powdered sugar is incorporated for a total of 2-3 minutes until the frosting is white and fluffy.
Step 5: Chill and Pipe the Frosting
As the frosting will be semi-soft, refrigerate it for 10-15 minutes to firm up slightly before piping.
Once chilled, transfer the frosting to a large piping bag.
Evenly pipe the frosting onto each cooled cupcake.
Finish by topping each cupcake with crumbled maple bourbon pecan pieces.
Step 6: Serve and Enjoy
With the frosting applied and toppings in place, your cupcakes are ready to serve.
Delight in your deliciously spiced pumpkin cupcakes topped with rich maple pecan frosting.
Enjoy!
