Pumpkin Spice Cupcakes (Gluten-Free and Vegan)
Gluten-free, vegan; Free of: peanuts, tree nuts, eggs, dairy, soy
Servings 9 cupcakes
Calories 85kcal
Ingredients
- 1 cup Authentic Foods superfine sorghum flour
- ¼ cup baking Stevia
- 1 Tablespoon Namaste egg replacer
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup rice milk
- ¼ cup pumpkin puree
- ¼ cup brown sugar
- 2 Tablespoons oil
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees and line a muffin pan with 9 muffin papers (the parchment cups work great!)
- In a medium bowl, whisk together the flour, baking Stevia, egg replacer, pumpkin pie spice, baking powder, and salt. Set aside
- In a large bowl, whisk together the rice milk, pumpkin puree, brown sugar, oil, and vanilla until well combined.
- Add the flour mixture to the pumpkin mixture and stir or whisk well to combine
- Fill each lined muffin cup 2/3 full (there should be about 9 of them)
- Bake at 350 degrees for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting with Pumpkin Buttercream (recipe below)
- Enjoy!
Nutrition
Calories: 85kcal | Carbohydrates: 12g | Protein: 0g | Fat: 3g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 148mg | Potassium: 72mg | Fiber: 0g | Sugar: 7g | Vitamin A: 1070IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.2mg
