Vegan Pumpkin Spice Breakfast Cupcakes
Description
Perfect when you're rushing out the door, these vegan pumpkin spice breakfast cupcakes are so tasty they don't need any frosting!
Ingredients
•
nonstick cooking spray
•
2 medium ripe avocados, peeled and pitted
•
1 (15 ounce) can pumpkin puree
•
3/4 cup white sugar
•
1 teaspoon vanilla extract
•
1 1/4 cups all-purpose flour
•
1 tablespoon pumpkin pie spice
•
1 1/2 teaspoons baking powder
•
1/4 teaspoon salt
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.
2
Puree avocado flesh in a food processor or blender. Transfer to a large bowl and mix in pumpkin puree, sugar, and vanilla.
3
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.
4
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.