It's going to knock your socks off...Yes, it's that good. Just one little spoonful and you're going to be in heaven. I've created this icing out of experimentation and I've been left with a masterpiece. I've tried it atop muffins, carrot cake, banana bread and even spread atop a square of dark chocolate. Talk about a fun way to eat your dessert. It's got character... It's pretty tasty... And it's even better when you pair it with another vegan treat. Baked apples? Sliced pears? Go for it. Endless ways to create a fun and yummy snack. Don't say I didn't warn ya...It's addicting. Enjoy!

Pumpkin Buttercream Icing [Vegan, Gluten-Free]




12 cupcakes



  • 1 cup vegan butter
  • 1/2 cup canned pumpkin
  • 2 1/2 cups powder sugar
  • 1/4 tsp. ground ginger
  • 1/3 tsp. nutmeg
  • 1/4 tsp. cloves
  • 3/4 tsp. ground cinnamon
  • 1 Tbsp. gluten-free almond extract
  • 1 Tbsp. almond milk


  1. In a large bowl, whip butter until fluffy using an electric mixer. Slowly, add remaining ingredients for 2-3 minutes on medium-high speed.
  2. Serve atop gluten-free pound cake, freshly sliced fruit such as baked apples and as a dip for gluten-free sugar cookies.

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Nutritional Information

Per Serving: Calories: 235 | Carbs: 26 g | Fat: 15 g | Protein: 0 g | Sodium: 148 mg | Sugar: 25 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.