Pumpkin Spice Vegan Cupcake Recipe

Pumpkin Spice Cupcake


2 1/2 cups all-purpose flour
1 1/3 c organic unbleached sugar
3/4 cups walnuts, chopped
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup canned pumpkin
3/4 cup almond milk
1/2 cup vegan margarine (80% fat is best), softened
1/4 cup vegan yogurt
3 tablespoons pumpkin baby food


Preheat oven to 350F.
Gather all ingredients and supplies.
Line cupcake tins with paper cupcake liners.
In large mixing bowl, sift dry ingredients, except for walnuts.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not over-mix.
Gently fold in walnuts.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Bake 15-20+ minutes or until toothpick comes out clean.
Keep watching the oven after 15 minutes.
Don’t open the door too often.
Let cool another 20 minutes, then add icing.

Perfect with Vanilla Frosting.
OMFG these are SO GOOD. TRY!