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vegan-pumpkin-spice-breakfast-cupcakes-recipe

Vegan Pumpkin Spice Breakfast Cupcakes

Delicious vegan cupcakes perfect for breakfast with a hint of pumpkin spice.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 150 kcal

Ingredients 

Cupcake Ingredients

  • 1 cup Pumpkin Puree
  • ½ cup Maple Syrup
  • ½ cup Coconut Oil, melted
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoon Pumpkin Pie Spice
  • ½ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, and melted coconut oil until well combined.
  3. In another bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Divide the batter evenly among the cupcake liners.
  6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Keywords

Cupcakes, Pumpkin Spice, Vegan
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