Vegan Low Carb Pumpkin Spice Cupcakes
These cupcakes are full of spice and everything nice. For a vegan recipe, replace two eggs with vegan butter.
1 and ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
1 cup pumpkin puree (NOT pumpkin pie filling)
½ cup walnut or coconut oil
½ cup brown sugar
¼ cup granulated/fine stevia
1/3 cups vegan butter
1 teaspoon vanilla
Preheat oven to 350°F. Line a 12 count muffin pan with cupcake liners and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a separate bowl, mix together the pumpkin puree, oil, brown sugar, stevia, vegan butter, and vanilla until fully combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Scoop the batter into the cupcake liners about ⅔ of the way full, you should get 12 cupcakes, and smooth out the tops of each one.
Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Remove from the oven and let cool for 5 minutes in the pan. Remove the cupcakes from the pan and transfer to a wire rack to finish cooling.
CREAM CHEESE FROSTING
1/2 cup dairy-free cream cheese (I used Daiya)
1/2 cup vegan butter
2 cups powdered sugar (add more if you like it sweeter)
1 tsp vanilla extract
a pinch of pumpkin spice to sprinkle on top
Whip the cream cheese, vegan butter, stevia and vanilla together until light and fluffy. Transfer to a piping bag and ice the cupcakes. Keep refrigerated while the cupcakes cool.