I can't say enough how much I love this time of year. Leaves changing colors, comfy sweaters, pumpkins on every porch... and then people start breaking out the pumpkin spice recipes and I'm in heaven!! This recipe is extra special to me because its dairy, oil, and egg free (and because they are mini cupcakes they're at least one hundred times cuter than normal cupcakes)
See what I mean!? cuteness overload.
These cupcakes are vegan/ vegetarian friendly and are a great option for anyone looking for a recipe that is a bit healthier than traditional recipes =) This recipe makes quite a lot of mini cupcakes so feel free to share with neighbors, teachers, friends, and family!
Happy Fall Y'all
Ingredients
2 cups of organic all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger1/2 teaspoon nutmeg
2 heaping teaspoons of pumpkin pie spice
1 cup organic packed light brown sugar
1 cup organic sugar
1 cup applesauce
4 teaspoons baking soda + 4 teaspoons of vinegar*
1 15 oz. can of pumpkin
*The baking soda and vinegar mixture is used to replace eggs. Just mix the baking soda and vinegar together in a small bowl and add it in with the rest of the wet ingredients. It will foam a bit (don't panic) this is a fun part for kids to do =)
Directions
1. Preheat oven to 350 degrees. Grease or line mini cupcake pan with liners and set aside. In a large bowl, mix together dry ingredients; set aside.
2. In a medium bowl mix together applesauce, baking soda vinegar mixture, and pumpkin. Slowly add dry ingredients and mix until the batter is smooth.
3. Spoon the batter into cupcake pan, filling each one 2/3 of the way. Bake for 15 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
4. Try to keep yourself and everyone else in the house from eating them in one sitting ;)
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