I put a spell on you and now you’re mine… Actually, these cupcakes, with sweet cacao frosting and a light, fluffy pumpkin cake, have cast the enchanting spell and now you’re powerless to resist. But have no fear! Instead of the usual hocus pocus, these bewitching treats are vegan, gluten-free and packed with not-so-spooky ingredients.
Ingredients
Cupcakes
1 cup almond milk
1 tsp. apple cider vinegar
3 tsp. baking soda
4 Tbsp. flax seed meal
10 Tbsp. water
¾ cup pumpkin puree
¼ cup applesauce
2/3 cup Nutiva Coconut Sugar
½ cup + 2 Tbsp. maple syrup
1 tsp. vanilla extract
½ tsp. Real Redmond salt
½ cup Nutiva Coconut Oil with Buttery Flavor
1-¾ cups Bob’s Red Mill Almond Meal
1 cup oat flour
1 cup tapioca flour
Frosting
1/3 cup almond milk
½ cup cacao powder
1 tsp. Redmond Bentonite Clay
¼ cup maple syrup
¼ cup Nutiva Coconut Oil with Buttery Flavor
1-½ cups organic powdered sugar
Topping
½ cup pumpkin seeds
Directions
- Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
- In a large bowl, combine almond milk, baking soda and apple cider vinegar. Set aside and let mixture curdle.
- In a separate small bowl, whisk together flaxseed meal and water to make flax “egg”. Set aside for about 5 minutes for mixture to thicken and gelatinize.
- In the large bowl with almond milk mixture, add flax “egg,” pumpkin puree, applesauce, coconut sugar and maple syrup. Whisk well.
- Add vanilla, salt and coconut oil and stir again.
- Add almond flour, oat flour and tapioca flour and whisk to combine.
- Pour batter into muffin tins. Bake for 30 minutes or until a toothpick inserted in the center comes out dry.
- While cupcakes bake, prepare frosting. In a bowl or blender, whip together frosting ingredients until thick and smooth.
- Once cupcakes have cooled, frost with chocolate frosting and top with pumpkin seeds.