Vegan Pumpkin Spice Breakfast Cupcakes

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

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.

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

Categories

Similar Recipes You May Like

Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

Spiced Street Corn Salad (Esquites)

Spiced Street Corn Salad (Esquites)

Grilled Spiced Corn

Grilled Spiced Corn

Vegan Stuffed Peppers

Vegan Stuffed Peppers

Vegan Southern Peach Cobbler

Vegan Southern Peach Cobbler

Cute Bunny Cupcakes

Cute Bunny Cupcakes

Rhubarb Spice Cake with Lemon Sauce

Rhubarb Spice Cake with Lemon Sauce

Vegan Rhubarb Cinnamon Streusel Muffins

Vegan Rhubarb Cinnamon Streusel Muffins