Description
Delicious pumpkin pie cupcakes made with no dairy or eggs.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup almond milk
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, almond milk, and vegetable oil.
- In another bowl, combine flour, sugar, cornstarch, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the wet ingredients to the dry ingredients.
- Mix until just combined.
- Line a muffin tin with cupcake liners.
- Pour the batter into the liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Top with coconut whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: impossible pumpkin pie cupcakes