Pumpkin Spiced Cupcakes with Apple Cider Vinegar
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 Bragg Apple Cider Vinegar
- 1/2 tsp vanilla
Frosting
- 2 1/2 cups powdered sugar
- 1/2 cup coconut oil
- 4 tbsp pumpkin
- 1/2 tsp Bragg 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.
Combine the wet ingredients together in a separate bowl and mix well.
Add the dry ingredients to the wet ingredients and mix 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.
For frosting: Use a hand mixer to beat the coconut oil.
Add the pumpkin, Bragg Apple Cider Vinegar, vanilla, cinnamon, nutmeg, and allspice.
Add the powdered sugar gradually, about 1/2 cup at a time, and mix well each time.
Place the frosting in the fridge for at least 30-40 minutes to cool and harden.
Take the frosting out of the fridge and place it in a piping bag.
Ensure cupcakes are cool before icing them to prevent melting.
Store cupcakes in the fridge.
