Gingerbread Cupcakes with Pumpkin Pie Filling

I have a reputation for making deliciously fucked up vegan cupcakes (and note that when I say “reputation”, I mean among the three vegan patrons of the Munchie Machine food truck–who used to sell my goods–and the friends and coworkers unfortunate enough to fall victim to my force-feeding tendencies).   But. Anyway. These really take the cake…and the pie.  So if you feel like settling into a diabetic coma this holiday season, feast upon this orgiastic confection of holiday flavors.

You’ll need:

For the gingerbread (This is just a veganized version of a standard southern gingerbread recipe.  If you have your own, feel free to use it):

  • ¼ c. non-hydrogenated vegetable shortening (non-hydrogenated because, really, we don’t want Dear Readers suffering an expedient death by heart failure)
  • ¼ c.  Earth Balance buttery spread
  • 1 c. hot water
  • 1 c. molasses
  • ¾ c. sugar
  • 1 ½ tsp. each ground ginger and cinnamon
  • ½ tsp. kosher salt
  • 2 tsp. baking soda
  • 2 ¾ c. flour
  • ½ c. of plain or vanilla soy yogurt + 2 tbsp. cornstarch, whipped together until you determine it “well-beaten” (it should be somewhat stiff—relative to the viscosity of normal soy yogurt, at least–and hold a few air bubbles.)

For the pumpkin pie filling (this makes way too much, so if you’re feeling mathematically ambitious, feel free to halve this recipe):

  • 1 15-16 oz. can of pumpkin
  • ¾ c. coconut milk
  • 1/3 c. plain soy yogurt
  • 2 tbsp. flour
  • 1 tsp. vanilla
  • 1 tsp. each cinnamon and ginger
  • ½ tsp. nutmeg
  • ¼ tsp. allspice
  • 2 tbsp. molasses
  • ½ c. sugar
  • 2 tbsp. cornstarch

As good as this, but less humiliating.


  • Preheat oven to 400 degrees and fill two muffin tins with 18 paper liners.
  • Prepare the pumpkin pie filling first: combine all ingredients in a blender and give it a whirl.
  • Pour the contents of your blender into a shallow, oven-safe bowl and bake for about 10 minutes—just give it enough time to solidify a little bit.
  • Time for the gingerbread: Turn down the oven to 350 degrees.
  • Combine ingredients through spices in a medium saucepan.  As the fats begin to melt down (mmm), whisk everything to incorporation. Heat mixture over medium flame until it comes to a boil, then turn off the heat (removing it from your oven range if necessary) and give it a stir.
  • Sift together the remaining dry ingredients.  Create a well in the center of it.
  • Pour molasses into the well of sifted dry ingredients to create a calorically dense volcano of deliciousness.
  • Stir all of the ingredients together, and then add soy yogurt/cornstarch mixture.
  • Fill muffin tins 1/3 of the way with gingerbread batter, and then place 2 tablespoons (or so) of pumpkin pie filling on top of that.  Add a final layer of gingerbread batter—enough to cover the pumpkin pie filling.  The tins will probably be ¾ full at this point. (These cupcakes are probably going to erupt over the top of the liner mid-baking; they’re a little insecure about their muffin top, so resist the urge to make fat jokes at their expense, please.)
  • Bake at 350 for about 25 minutes, until a toothpick inserted comes out clean.
  • Allow to cool, and then refrigerate.
  • When ready to serve, top with non-dairy whipped topping.
  • Groan with pleasure.

One thought on “Gingerbread Cupcakes with Pumpkin Pie Filling

  1. I have been looking for this recipe! I can’t wait to try it. A great way to use up the extra pumpkin pie filling. Thank you!

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