Nut-Free, Dairy-Free Pumpkin Cupcakes
- Author: Ashley Sears | Crunchy Frugalista
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Category: Dessert
Ingredients
- Ingredients:
- 2 2/3 cup flour
- 2 tsp baking soda
- 2 tsp baking powder
- 3 tsp ground cinnamon
- 1/4 + 1/8 t ground nutmeg (I like the extra 1/8 tsp for a little extra zing)
- 1/4 tsp ground cloves
- 15 oz pumpkin puree
- 1 cup light brown sugar
- 1 cup sugar
- 1 cup olive oil or canola oil
- 4 servings of egg substitute recipe (NOT egg sub in carton)
Instructions
- Preheat the oven to 350 degrees.
- Mix the flour, baking powder, cinnamon, baking soda, cloves, nutmeg, and salt together in one bowl. Whisk together until blended. Set aside
- In a mixing bowl, put the pumpkin puree, sugar, oil, and light brown sugar together. Mix until smooth. Then beat one egg at a time into the mixture until it has a uniform consistency.
- /4 cup at a time at the flour mixture to the pumpkin puree mixture. Make sure the two are completely blended until you get a consistent looking batter.
- Spray muffin pan, and fill each up about 3/4 of the way full. I love making mini cupcakes too! This recipe makes about 30 cupcakes or 60 mini cupcakes.
- Place in oven for 18-20 minutes for regular cupcakes. Let cool before frosting, and enjoy!