This is the best Pumpkin Biscoff Cupcake recipe out there! It’s a moist and light pumpkin cake, filled with melted Biscoff spread then topped with luscious cookie butter frosting! So quick and easy to make too. Itβs what fall dreams are made of.
Vegan Pumpkin Biscoff Cupcakes
When it comes to delicious vegan cupcakes, my favorite recipes are a vegan double chocolate cupcakes, blueberry lemon cupcakes and now, this pumpkin Biscoff cupcake.
Just one bite and itβll have you shouting βYaaaaaaaaaaas!β
And the reason for that, creamy, dreamy, irresistible Biscoff spread.🥰
You know what Biscoff cookie butter is right?
What is Biscoff? What is Speculoos?
For those of you who are unfamiliar, please allow me to apologize ahead of time because Iβm about to introduce you to a slightly addicting thing that comes in a jar.
You know those Lotus biscuits (also known as Speculoos in Europe) that you may have seen at Trader Joes or fancy coffee shops? Well, Biscoff cookie butter is what you get when those cookies are blended into a heavenly, spreadable form.
It has the consistency of smooth peanut butter but tastes caramel-y with hints of cinnamon, nutmeg, ginger, allspice and cloves. OMG!
If you have never tried it, you are missing out.
It is hands-down the best thing ever. Ever!
Eat it with a spoon, add it to smoothie bowls, spread it on waffles or use it in a recipe like these pumpkin Biscoff cupcakes.
The Best Pumpkin Cupcakes
For the pumpkin cupcakes, you are in for a real treat! It is one of my favorite cupcakes to make when I want to impress. Itβs crazy good! This cake is fluffy, soft and subtly spiced on its own, but once you add that extra dimension of flavor with Biscoff filling and Biscoff buttercream, itβs next level and I promise itβll be one of the best youβve ever tasted. So grab a couple extra cans of pumpkin and jars of Biscoffβ youβre going to want to make these cupcakes again and again!
Ingredients for Biscoff Cupcakes
This pumpkin biscoff cupcake recipe is made with no eggs, no milk, and no butter. Itβs a simple and elevated vegan dessert that uses simple ingredients!
- All-Purpose Flour or 1:1 gluten free flour blend – This will help give the cake a light, fluffy texture but also help keep a sturdy structure.
- Vegan Sugar – Keeping the cakes light and moist.
- Baking Powder & Soda– To help give the cake lift.
- Pumpkin Puree – not pumpkin pie filling.
- Dairy free milk – I love canned coconut milk for extra rich cupcakes but any choice of milk works here.
- Vegetable Oil– gotta have little fat to keep these moist and extra soft.
- Vinegar – since this recipe is eggless, the vinegar adds lift without taste.
- Pumpkin Pie Spice – it’s everything nice!
- Biscoff Spread – grab the smooth version because we’ll be melting it down and drizzling inside each cupcake.
Biscoff Buttercream Frosting
This is one of those vegan buttercreams that you could eat with a spoon, so just make sure to save most of it for the cupcakes!😂 This biscoff frosting is so creamy and decadent. The wonderful biscoff flavor (caramel with hints of ginger and cinnamon) comes through beautifully in this velvety frosting. It’s Deeeelish!
Ingredients for Biscoff Buttercream Frosting
- Vegan butter – room temperature, lightly salted stick butter works best here.
- Biscoff Spread – otherwise it’d just be plain buttercream.
- Vegan powdered sugar – adds stabilty and sweetness.
- Splash of cream of milk – just a little if needed for extra creamy frosting.
- Lotus Biscoff Biscuits or Speculoos cookies – Crush these using a rolling pin or mini chopper into a fine crumb then sprinkle on top for Biscoff flavour in every bite.
How to Make a Vegan Cupcake with Biscoff
The recipe is so simple that there’s no excuse that will stop you from making it!
All you really need is a large mixing bowl and some type of mixer like a balloon whisk, a stand mixer or a handheld mixer which I prefer for this recipe. But let’s break it down with some pictures for those who are visual learners like myself.
2. Fill cupcake liners then bake until toothpick comes out clean, let cool and gently cut out center cavity for filling. I like to use a cupcake corer like this to help.
Bake & Cool 
Cut out center for filling
3. Fill cavities with melted Biscoff spread & add that topper back on.
4. Then lastly, pipe on all that cookie buttercream goodness and go a little extra with added Lotus Biscoff crumbles and cookie wafer.
What Makes These Biscoff Cupcakes So Good?
In case you missed it, I absolutely adore Biscoff and I love these pumpkin cupcakes. And as soon as you transform this lovely spread into filling and frosting form, then add it with the yumminess of these mini cakes, you will absolutely love all the cookie buttery-ness that is sweet, spicy and tastes like fall!
I hope you love these amazing Pumpkin Biscoff Cupcakes as much as my family does! And I also hope you enjoy your Biscoff cookie butter😉.
If you liked this recipe or have any questions, leave a comment down below and giving this recipe a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe! And let me know what you think of Biscoff too.
As always, if you make something from the blog, be sure to tag @allergylicious on Instagram so I can see your creations. Also, follow along with me on Instagram and Pinterest for more vegan & allergy friendly treats.
Other recipes to try with Biscoff Buttercream
The Best Chocolate Cupcakes with SunButter Buttercream Frosting
Vegan Linzer Cookies | Easy, Delicious, Nut-Free
Vegan Gingerbread Cupcakes with Molasses Buttercream (gluten free option)
Salted Caramel Cupcakes {Vegan, Allergy-friendly}
Pumpkin Biscoff Cupcake Recipe
Pumpkin Biscoff Cupcakes
This pumpkin biscoff cupcake fluffy and decadent. The wonderful biscoff flavor (caramel with hints of ginger and cinnamon) comes through beautifully in this velvety frosting.
Ingredients
Pumpkin Cupcakes
- 2 cups all purpose flour (sub with 1:1 gluten free blend if needed)
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice*
- 1 cup pure pumpkin puree
- 1 cup canned coconut milk, shaken well (or dairy free milk of choice)
- 1/2 cup neutral oilΒ
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Biscoff Buttercream
- 1 cup vegan butter, from a stick at room temp
- 3-4 cups powdered sugar
- 5 tablespoons Biscoff spread
- 1/2 teaspoon vegan milk if needed
Extras
- Biscoff spread, melted
- Lotus Biscoff Cookies
Instructions
Pumpkin Cupcakes
- Preheat oven to 350°. Line two 12-cup muffin tins with 16 cupcake liners. (You can also use a 12-cup and a 6-cup).
- In a large bowl, whisk together dry ingredients: flour, sugar, baking soda, salt and pumpkin pie spice. Ina medium bowl, whisk together liquids: pumpkin puree, coconut milk, oil, vinegar and vanilla. Add wet ingredients to the dry and whisk just until combined.
- Fill cupcake liners about 2/3 full with batter. Bake 16-20 minutes or until toothpick comes out clean when inserted in the center of cupcake.
- Allow to cool before filling with Biscoff.
Biscoff Buttercream
- In a large bowl/stand mixer, cream butter on high then add powdered sugar. Add in Biscoff spread and whip until light and fluffy. Add a splash of milk if needed for consistency.
To Decorate
- Gently core the center of each cupcake (about a ¾" circle) and fill with melted Biscoff spread. (make sure not to cut all the way through). Pop the cupcake cutout back into the hole.
- Fill piping bag with buttercream then pipe swirls of frosting on top of cake. Decorate with sprinkled cookie crumbs, a drizzle of melted Biscoff spread, Lotus cookies or all of the above.
Notes
*Serve fresh or store in sealed container in the fridge. Be sure to bring to room temperate before serving for velvety smooth frosting. It tends to firm up when cold.
*Make your own pumpkin pie spice with: 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg
**Cupcakes can be made in advance and frozen for up to 1 month.Β Simply thaw and frost before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please see my FULL DISCLOSURE POLICY for more details.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 599Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 27mgSodium: 286mgCarbohydrates: 101gFiber: 1gSugar: 85gProtein: 2g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
HI! I love your recipes. I am making these right now. I put them in the oven for 18 minutes, then 20, then 24, now 26, going on 30 minutes. They’re just a little raw still in the middle. I used grapeseed oil and oat milk instead of veggie oil and coconut milk. Think thats my problem by chance? Any advice would be greatly appreciated!
Hey Matty, the only thing I can think of is that the oat milk was much thinner and so it was a little more watered down (canned coconut milk can be extra creamy). The other thought is that the oven temperature just wasn’t hot enough, but that’s hard to know from here :). If you make them again and use oat milk, I’d recommend reducing the amount then if the batter seems too dry, add a little more in at a time until cake batter consistency.