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.