Vegan Friendly Pumpkin Spice Recipes

Delicious sounding, and completely vegan friendly, these recipes are enough to help convert even the pickiest of eaters. Just because you are vegan doesn’t mean you need to miss out on the seasonal feasts that include Pumpkin spice. Thie Vegan Pumpkin Spice blend is the perfect addition to our Vegan cooking cupboard.

I have to say the cinnamon rolls were my favorite thing to make from this roundup, but I do have a sweet spot for cinnabuns. I have made the scones a few years ago, and whilst they were yummy they were a little too savory for my tastebuds. But maybe that is the style of Scone you are after.

I love Fall. Bring on the pumpkins, cozy sweaters and vegan recipes!

Pumpkin Cheesecake – A no-bake and Paleo friendly take on one of the delicious-est sounding cheesecakes I’ve read about in a long time.

Pumpkin Spice Cinnamon Rolls – Mmmmm, cinnamon rolls. I’m not vegan, but I might just have to try these.

Pumpkin Scones – Don’t these look good? You’ve got the pumpkin scone and it’s topped with vegan friendly icing. Yummy in my tummy.

Pumpkin Spice Milkshake – Looks sooo good. You don’t even need to add the topping, but I would totally keep it on there.

Pumpkin Cookies – Oooh, these remind me of those bakeshoppe shortbread cookies you can buy. They look so moist and delicious.

Cinnamon Sugar Pumpkin Donuts – Looks like your average old fashioned donut, probably tastes the exact same as well, but of course it’s all vegan friendly.

Pumpkin Pancakes – So I’m not much a fan of pancakes… I know, I know… But these look pretty darn good either way.

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

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