Vegan Pumpkin Spice Breakfast Cupcakes
Recipe by Faith from allrecipes.com
Breakfast,Dessert 40 Mins.
Ingredients
12
12 servings
- •nonstick cooking spray
- •2 medium ripe avocados, peeled and pitted
- •1 (15 ounce) can pumpkin puree
- •¾ cup white sugar
- •1 teaspoon vanilla extract
- •1 ¼ cups all-purpose flour
- •1 tablespoon pumpkin pie spice
- •1 ½ teaspoons baking powder
- •¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.
- Puree avocado flesh in a food processor or blender. Transfer to a large bowl and mix in pumpkin puree, sugar, and vanilla.
- Sift in flour, pumpkin pie spice, baking powder, and salt; beat until well combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 164
- Carbohydrate: 29g
- Fat: 5g
- Fiber: 4g
- Protein: 2g
- Sugar: 14g
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