Ingredients
The following ingredients have 12 Servings
- 1½ cups white spelt flour (All purpose flour would work, and a gluten free blend would also be okay.)
- ¾ cups organic cane sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg
- pinch cloves
- 1 cup pumpkin puree
- ⅓ cup organic canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup water
- 3 Tablespoons vegan buttery spread
- 2 1/2 cups powdered sugar
- 1-2 Tablespoons non-dairy milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- pinch of cloves
Instruction
- Preheat the oven to 350 degrees. Line a cupcake tin with parchment paper liners.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, combine the pumpkin puree, organic canola oil, vanilla, apple cider vinegar, and water. Stir well.
- Add the dry ingredients to the wet ingredients and stir well to combine.
- Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake at 350 degrees for about 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cupcakes are cool, make the frosting.
- Beat the buttery spread until fluffy. Sift the powdered sugar into the bowl and drizzle in a little non-dairy milk. Alternate adding more sugar and milk until the frosting is thick and creamy. Add the spices and mix again.
- Spread or pipe frosting onto cooled cupcakes. Store leftover cupcakes in the refrigerator.
