Pumpkin Spice Cupcakes with Cinnamon Buttercream.

The perfect cupcake recipe for fall - pumpkin spice cupcakes with cinnamon buttercream frosting.

Course Dessert

Cuisine Dairy Free, gluten free, vegan.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 12 cupcakes

Calories 290 kcal

1½ cups white spelt flour All purpose flour would work, and a gluten free blend would also be okay.
¾ cups organic cane sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon nutmeg
pinch cloves
1 cup pumpkin puree
⅓ cup organic canola oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
½ cup water

Preheat the oven to 350 degrees. Line a cupcake tin with parchment paper liners.
In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, combine the pumpkin puree, organic canola oil, vanilla, apple cider vinegar, and water. Stir well.
Add the dry ingredients to the wet ingredients and stir well to combine.
Spoon the batter into the cupcake liners, filling them about ⅔ full.
Bake at 350 degrees for about 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Once the cupcakes are cool, make the frosting.
Beat the buttery spread until fluffy. Sift the powdered sugar into the bowl and drizzle in a little non-dairy milk. Alternate adding more sugar and milk until the frosting is thick and creamy. Add the spices and mix again.
Spread or pipe frosting onto cooled cupcakes. Store leftover cupcakes in the refrigerator.

Nutrition Facts

Pumpkin Spice Cupcakes with Cinnamon Buttercream.

Amount per Serving

Calories

290

% Daily Value*

Fat

Saturated Fat

Sodium

214

Potassium

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3310

Vitamin C

0.8

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.