Recipe

Hi Friends, I Have Been Busy Creating A Bunch Of Pumpkin Spi

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Hi friends, I have been busy creating a bunch of pumpkin spice recipes for you! My kitchen smells like a fall scented candle and all I want to do is eat and snuggle up on the couch in my favourite sweater.
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Here’s the recipe for my Pumpkin Spice Latte Cupcakes with Vegan Cream Cheese Frosting! As always, these babies are gluten-free and trust me you will not be able to tell.
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Cupcake Ingredients:
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2 (Leveled) Cups GF Oat Flour
2 Tbsp Potato Starch
½ Tsp Xanthum Gum (Omit if you don’t have)
1 Tbsp Pumpkin Pie Spice Blend
1 Tsp Cinnamon (Optional)
½ Tsp Salt
2 Tsp Baking Powder
½ Tsp Baking Soda
1 Cup Unsweetened Pumpkin Puree
2 Flax Eggs
¾ Cup Coconut Sugar (Sub Brown Sugar)
¼ Cup + 1 Tbsp Olive Oil (Sub Canola or Sunflower Oil)
1 Cup + 2 Tbsp Vanilla Plant Mylk
¼ Cup Maple Syrup
1 Tbsp Apple Cider Vinegar (Sub Lemon Juice)
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Directions:
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1. Preheat oven to 350 DF and line a cupcake pan with cupcake cups!
2. Prepare the vegan butter mylk by whisking the vinegar and mylk together.
3. Prepare your flax eggs by whisking 2 tbsp of ground flax meal and 5 tbsp of water together and setting it aside for ten minutes.
4. In a large bowl or a stand mixer, whisk the flax eggs, sugar, maple syrup, oil, and pumpkin puree.
5. Add in the butter mylk and whisk until smooth.
6. In another bowl, combine the dry ingredients.
7. Add the dry ingredients to the wet ingredients.
8. Fill the cupcake cups with the batter until they are ¾ full.
9. Bake for 22 minutes or until a fork comes out clean.
10. Leave the cupcakes in the pan for no ten minutes.
11. Remove the cupcakes from the pan and transfer them to a cooling rack.
12. Once the cupcakes are cooled, pipe the cupcakes!
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Vegan Cream Cheese Frosting
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Ingredients:
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1 Cup Plain Vegan Cream Cheese (I used Daiya’s)
⅓ Cup Vegan Butter
6 Cups Vegan Icing Sugar
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Directions:
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1. Using a hand or stand mixer, beat the cream cheese and vegan butter until smooth.
2. Add icing sugar by cups and combine until thick and creamy!
3. Pop icing in the fridge to firm before piping.
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Note: This recipe makes a lot of icing, you can half the recipe if you’d like or freeze the quantity that you do not use.