Vegan Pumpkin Spiced Cupcakes
Ingredients
- 1 1/4 cup flour
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ginger
- dash of salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup pumpkin
- 1/3 cup dairy free milk
- 2 tbsp cashew butter or almond butter
- 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla
- 2 1/2 cups powdered sugar
- 1/2 cup coconut oil
- 4 tbsp pumpkin
- 1/2 tsp apple cider vinegar
- 1/2 tbsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
Preparation
Combine the dry ingredients in a large bowl and mix well
Then combine the wet ingredients together in a separate bowl and mix those well also
Add in the dry ingredients to the wet- i highly recommend using a hand mixer! line your muffin pan and fill each cup 3/4 of the way with batter
Bake for 25 minutes at 350*f
This recipe makes nine cupcakes
Start by using a hand mixer to beat the coconut oil
Then add in the pumpkin, apple cider vinegar, vanilla, cinnamon, nutmeg, and allspice
Finally add the powdered sugar
Only add about 1/2 cup of sugar at a time and mix it really well with the hand mixer each time
Once you have combined all of the ingredients, place the frosting in the fridge for at least 30-40 minutes to cool and harden
Once the frosting has become more firm, take it out of the fridge and place it in a piping bag
Important: give the cupcakes plenty of time to cool off before icing them!!! if they are too warm, the icing will melt in the cupcakes
Store cupcakes in the fridge