Vegan Pumpkin Pie Cupcakes

Thanks to some help I was able to modify this recipe to create amazing yummy vegan pumpkin pie cupcakes.

The vegan recipe:

2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice (I didn’t have this so I used 0.5 tsp nutmeg)
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar

replaced these sugars with 1/2 cup maple syrup
2 large eggs replaced with 2 mini cups of apple sauce (around 220g)

1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)  3/4 cup almond milk

I would suggest letting it cool and then putting them in the fridge overnight. That’s the only way it will bind and stay together as a cupcakes instead of just being a pudding.

It’s SOOO good! And the perfect snack.

Wishing you the best of everything,
Champagne Moods



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