Pumpkin cupcakes minus the dairy and eggs


Autumn is my favorite time to experiment with new recipes. Whether it's a new pie recipe or a tofu mousse, I usually find myself baking in the kitchen, and most of the time, failing miserably because finding good vegan recipes that actually work is extremely difficult. Once I finally found the right balance of pumpkin puree and other regular cake ingredients without using egg replacer, I had to share.



Makes 12

What You'll Need:

Cupcake:

• 3/4 cup vegan cane sugar
• 1/4 cup vegan butter
• 1 cup pumpkin puree
• 1/4 cup almond milk
• 2 tbsp agave nectar
• 1 tsp vanilla extract
• 1 1/4 cup flour
• 2 tsp baking powder
• 1/2 tsp clove
• 1/4 tsp salt

What You'll Need To Do:

Cupcake:

• Preheat the oven to 350° F
• Cream together the butter, sugar, and the vanilla extract
• Add the pumpkin puree and the almond milk then mix
• Sift in the rest of the dry ingredients and mix until there are no lumps
• Line cupcake tin and fill 2/3 full; the batter will be slightly thick
• Bake for 15 minutes or until fork test comes out clean

This may be one of the easiest cupcake recipes I've ever made and because of that, and the amazing taste, these cupcakes are now a new personal favorite. I'm already planning to make these again for Thanksgiving, they were that good.



While taking pictures of these cupcakes, I was burning a Pecan Pie scented candle from Old Soul Artisan and it smelt SO good I had to give a little shout out in this post. Definitely my favorite Autumn scent (aside from the scent of the pumpkin cupcakes)!