Vegan Pumpkin Cupcakes

Name: Vegan Pumpkin Cupcakes
Ingredients: 1 1/4 cup Pumpkin Puree; 2 cups All-Purpose Flour (or white spelt flour ); 1 cup Coconut Sugar (or brown sugar); 1/4 cup Soy Milk (or non-dairy milk of your choice, at room temperature); 1 tablespoon Apple Cider Vinegar (or lemon juice or white vinegar); 1 tablespoon Flaxmeal; 3 tablespoons Lukewarm Water; 1/4 cup Vegetable Oil (I used avocado oil ); 1 1/4 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1/4 teaspoon Salt; 1 teaspoon Vanilla Extract; 1 1/2 teaspoon Pumpkin Pie Spices; 1 teaspoon Cinnamon; 2 batches Vegan Vanilla Cupcake Frosting

"These vegan pumpkin cupcakes are easy, moist desserts packed with pumpkin pie spice flavors that are perfect to celebrate fall...."

INGREDIENTS

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1 1/4 cup Pumpkin Puree

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2 cups All-Purpose Flour (or white spelt flour )

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1 cup Coconut Sugar (or brown sugar)

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1/4 cup Soy Milk (or non-dairy milk of your choice, at room temperature)

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1 tablespoon Apple Cider Vinegar (or lemon juice or white vinegar)

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1 tablespoon Flaxmeal

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3 tablespoons Lukewarm Water

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1/4 cup Vegetable Oil (I used avocado oil )

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1 1/4 teaspoon Baking Powder

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1/2 teaspoon Baking Soda

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1/4 teaspoon Salt

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1 teaspoon Vanilla Extract

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1 1/2 teaspoon Pumpkin Pie Spices

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1 teaspoon Cinnamon

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2 batches Vegan Vanilla Cupcake Frosting

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