Pumpkin 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
Preparation
Combine the dry ingredients in a large bowl and mix well
Wet ingredients: 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.
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.
Make frosting: 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.
Start by using a hand mixer to beat the coconut oil
Then add in the pumpkin, @bragglivefoodproducts ACV, 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