Vegan Pumpkin Spice Breakfast Cupcakes

These cakes are the perfect breakfast! They are full of healthiness from the pumpkin and avocado! And besides that, they are delicious and full of creamy vegan goodness. No frosting needed!

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

Ingredients

• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¾ cup white sugar
• 1 ½ teaspoons baking powder
• 1 ¼ cups all-purpose flour
• 1 (15 ounce) can pumpkin puree
• 1 tablespoon pumpkin pie spice
• nonstick cooking spray
• 2 medium ripe avocados, peeled and pitted

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.