Vegan Gluten-Free Pumpkin Spice Cupcakes

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 cup Soy milk

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Allspice
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 1 1/2 tsp Nutmeg
  • 2 1/4 cups Oat flour
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla bean, pure powder

• Oils & Vinegars

  • 1/4 cup Canola oil

• Other

  • vegan buttercream for frosting

Found on healthyhelperblog.com

Description

Ingredients

• 2¼ cups oat flour
• ½ cup coconut sugar
• 2 tsp baking powder
• 2 tsp cinnamon
• 1.5 tsp nutmeg
• ½ tsp baking soda
• ¼ tsp sea salt
• ¼ tsp allspice
• 1 tsp pure vanilla bean powder
• ¾ cup pumpkin puree
• 1 cup soy milk
• 2 tbsp maple syrup
• ¼ cup canola oil
• vegan buttercream for frosting

Directions

• Preheat oven to 350. Whisk together dry ingredients in a large mixing bowl. In a separate bowl, mix wet ingredients until combined. Fold wet ingredients in to dry ingredients and stir until just combined. Scoop batter into 12 cupcake tins and fill about ¾ of the way full. Bake for 25-30 minutes or until a knife comes out cleanly from the center of the cupcakes. Let cool on a wire rack for at least 10-15 minutes before frosting!