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

  1. Combine the dry ingredients in a large bowl and mix well

  2. 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⁣.

  3. 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. ⁣

  4. 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⁣.

  5. Start by using a hand mixer to beat the coconut oil

  6. Then add in the pumpkin, @bragglivefoodproducts ACV, vanilla, cinnamon, nutmeg, and allspice

  7. Finally add the powdered sugar

  8. Only add about 1/2 cup of sugar at a time and mix it really well with the hand mixer each time

  9. Once you have combined all of the ingredients, place the frosting in the fridge for at least 30-40 minutes to cool and harden

  10. Once the frosting has become more firm, take it out of the fridge and place it in a piping bag

  11. 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

  12. Store cupcakes in the fridge

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