Vegan Pumpkin Spice Breakfast Cupcakes

Perfect when you're rushing out the door, these vegan pumpkin spice breakfast cupcakes are so tasty they don't need any frosting!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 164 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree
• 1 tablespoon pumpkin pie spice
• nonstick cooking spray
• 2 medium ripe avocados, peeled and pitted
• 0.25 teaspoon salt
• 0.75 cup white sugar
• 1.25 cups all-purpose flour
• 1.5 teaspoons baking powder

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.