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Vegan Gluten-Free Pumpkin Spice Cupcakes

5 from 7 reviews

Adapted from OSG Every Day

Ingredients

Scale
  • 2 1/4 cups oat flour
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1.5 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 tsp allspice
  • 1 tsp pure vanilla bean powder
  • 3/4 cup pumpkin puree
  • 1 cup soy milk
  • 2 tbsp maple syrup
  • 1/4 cup canola oil
  • vegan buttercream for frosting

Instructions

  1. Preheat oven to 350. Whisk together dry ingredients in a large mixing bowl. In a separate bowl, mix wet ingredients until combined. Fold wet ingredients in to dry ingredients and stir until just combined. Scoop batter into 12 cupcake tins and fill about 3/4 of the way full. Bake for 25-30 minutes or until a knife comes out cleanly from the center of the cupcakes. Let cool on a wire rack for at least 10-15 minutes before frosting!