Vegan Pumpkin Spiced Cupcakes Recipe
These scrumptious vegan pumpkin cupcakes are the perfect fall dessert. Made with delicious pumpkin frosting!
1/4 tsp ginger dash of salt
1/4 tsp baking soda Wet Ingredients
2 tbsp. cashew butter or almond butter
1/2 tsp Bragg Apple Cider Vinegar
1/2 tsp vanilla Frosting Ingredients
2 1/2 cups powdered sugar
1/2 tsp Bragg Apple Cider Vinegar
To make the cupcakes, combine all of the dry ingredients in a large bowl and mix them well.
Then combine all of 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 the 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, Bragg 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: make sure to give the cupcakes plenty of time to cool off before icing them!!! If they are too warm, the icing will fall apart on top of the cupcakes. Store the cupcakes in the fridge.
