Ingredients and Weight:
- 180g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves or allspice
- 50g vegan butter (or use vegetable oil)
- 170ml plant-based milk (like almond or oat milk)
- 80g pumpkin puree (from a can or homemade)
- 60g granulated sugar
- 1 large egg (or use an egg replacer for a completely vegan recipe)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 20-25 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C). Prepare cupcake liners for a muffin pan.
- In a large bowl, sift together flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix the vegan butter (or oil), milk, pumpkin puree, sugar, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fill the cupcake liners with the batter and place in the oven.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting.
Nutritional Information: (per cupcake)
Calories: Approx. 250, Fat: 10g, Carbs: 40g, Protein: 4g
Dish Characteristics:
- Vegan-friendly
- Spicy pumpkin flavor
- Ideal for breakfast or as a snack
User Comments:
- "These cupcakes are so delicious! The pumpkin flavor is perfect for fall."
- "I love the vegan butter in this recipe, it gives the cupcakes a rich and creamy taste."
- "Great for a vegetarian brunch with friends."
Special Precautions and Tips:
- Use fresh pumpkin puree for best results. If buying canned, look for no-sugar-added options.
- Ensure the egg replacer is well mixed and used in place of a regular egg for a fully vegan recipe.
- Do not overmix the batter to avoid tough cupcakes.
- For best results, allow cupcakes to cool completely before frosting.
