It’s Halloween and my sweet tooth is craving something special like these delicious Pumpkin Cupcakes. I love them frosted or not with a cup of tea or try my Golden Chai Latte. Gluten free and vegan they are the perfect seasonal treat!
Prep Time 10 minutes + 25 minutes Bake Time
Servings: 12 Cupcakes
2/3 cup aquafaba (the liquid from a can of chickpeas)
1 1/4 cup coconut sugar
1 large banana mashed
1/2 cup maple syrup
1 1/2 cups (1 can) of pumpkin purée
1/4 cup coconut oil melted
2 tsp baking powder
1 1/2 tsp baking powder
1 tsp sea salt
1 1/2 tsp cinnamon
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1 cup unsweetened almond milk or other non-dairy milk option
1 tsp apple cider vinegar or lemon juice
1 1/2 cups gluten-free rolled oats
1 1/2 cups almond flour
2 1/3 cups all-purpose gluten free flour
1/2 cup vegan butter softened (I used Earth Balance Sticks)
3 cups powdered sugar
1 tsp vanilla
1 tbsp almond milk or other non-dairy milk
1/2 tsp ground nutmeg
- Preheat oven to 350 degrees and prepare your muffin tin with paper liners. Set aside.
- Add chickpea brine to a large mixing bowl and beat on high for 3 minutes. You will notice that the brine becomes light and airy and forms loose peaks. Add the coconut sugar gradually and continue to whip on high for another few minutes.
- Then add the mashed banana, maple syrup, pumpkin purée, oil, sea salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Beat until combined.
- Next add almond milk and apple cider vinegar and beat again until batter is smooth.
- Add gluten-free oats, almond flour and all-purpose gluten-free flour and stir to combine. Pour batter into muffin tin and bake in the oven for 20 – 25 minutes or until golden brown and a toothpick comes out clean when inserted into the middle of a cupcake.
- Remove from the oven and let the cupcakes rest in the tin for 5 minutes then transfer them to a wire rack to cool the rest of the way.
- Meanwhile make your icing by adding softened butter to a mixing bowl. Beat with an electric mixer until light and fluffy. Add in vanilla and nutmeg and beat again to combine. Then gradually add the powdered sugar 1/2 cup at a time until frosting is desired consistency. Add a little almond milk if frosting is too thick, a little more powdered sugar if too thin.
- Once cupcakes are cooled to room temperature, ice with nutmeg icing. Serve immediately or store in an airtight container refridgerated for up to 3 days. Enjoy!