Vegan Pumpkin Spice Breakfast Cupcakes
Ingredients
- 2/3 cup oats, blended
- 2 tbsp sugar/sweetener (granulated or liquid)
- 1 tbsp flaxseed
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 tsp vanilla
- 7 tbsp plant milk (or just less/more)
- squeeze of lemon juice
- 1/3 cup pumpkin purée
- pumpkin pie spice (to taste)
Preparation
Mix the ingredients together, adding in the milk a bit at a time, the amount you need will depend on how much pumpkin you use & whether it’s canned or homemade
Bake 15-20 mins
Cool overnight
In the morning, whip up the frosting ingredients - nush cream cheese, maple syrup, 1 tsp pumpkin purée (or you can do this the night before