Name: Vegan Pumpkin Spice Breakfast Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Nonstick cooking spray -; Ripe avocados, peeled and pitted - 2 medium; Pumpkin Puree - 1 (15 ounce) can; White sugar - ¾ cup; Vanilla extract - 1 teaspoon; All-purpose flour - 1 ¼ cups; Pumpkin pie spice - 1 tablespoon; Baking powder - 1 ½ teaspoons; Salt - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Pumpkin Spice Breakfast Cupcakes

1. Nonstick cooking spray -

2. Ripe avocados, peeled and pitted - 2 medium

3. Pumpkin Puree - 1 (15 ounce) can

4. White sugar - ¾ cup

5. Vanilla extract - 1 teaspoon

6. All-purpose flour - 1 ¼ cups

7. Pumpkin pie spice - 1 tablespoon

8. Baking powder - 1 ½ teaspoons

9. Salt - ¼ teaspoon

How to cook deliciously - Vegan Pumpkin Spice Breakfast Cupcakes

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.

2. Stage

Puree avocado flesh in a food processor or blender. Transfer to a large bowl and mix in pumpkin puree, sugar, and vanilla.

3. Stage

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.

4. Stage

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.