Healthy Vegan Pumpkin Cupcakes
Ingredients
The cupcakes
-
1
cup
oat flour
-
6
tablespoons
almond flour
-
10
tablespoons
cane sugar
-
1 ½
teaspoons
baking powder
-
½
teaspoon
sea salt
-
1
tablespoon
pumpkin pie spice
-
10
tablespoons
lite coconut milk
-
¼
cup
pumpkin puree
-
1
tablespoon
apple cider vinegar
Optional toppings
-
to taste
vegan cream cheese frosting
-
to taste
dairy-free whipped cream
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk the dry ingredients together in a bowl.
- Make a well in the center and add the wet ingredients.
- Mix until combined.
- Fill muffin tins lined with baking cups about ¾ full.
- Bake for 19 minutes, checking at 17 minutes.
- Let cool in the muffin tins, then transfer to racks to cool completely.
- Frost the cupcakes once cooled.
Nutrition Facts (estimated)
Servings
10
Calories
139
Total fat
5g
Total carbohydrates
23g
Total protein
3g
Sodium
110mg
Cholesterol
1mg
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