‘Tis the season for all things pumpkin spice! Last week, in celebration of fall, I made vegan pumpkin spice cupcakes to take with me to share at work and eat after going to a local haunted house. (You can’t go wrong with something sweet after something scary!)
I followed this recipe from lovingitvegan. It was easy to make and has a great vegan buttercream frosting to go with it.
Unfortunately, I realized only after I began baking that I didn’t have any pre-mixed pumpkin spice. So I combined the spices together myself- which gave it a more personalized flavor. Just use cinnamon, cloves, nutmeg, and ginger. You may also use allspice to add extra spice to your mix. Add these spices together until you get your desired taste. (Mine was a little heavier on the ‘spice’ part of the pumpkin spice, and in the future, I would definitely be more careful with the cloves!) This recipe called for 3 1/2 tsp in the cupcakes themselves and a bit extra for the frosting, so keep that in mind if you are thinking of making your own.
I also made a flax egg for the first time as an egg replacement. It works incredibly well to bind the batter together, just like an egg would. To make a flax egg, mix 1 tbsp ground flax meal with 3 tbsp water and let it sit for a minute or so until it starts to thicken.
I had some extra batter after I made a batch of twelve regular-sized cupcakes, so I made an additional eight mini-cupcakes as well. I actually loved the mini-cupcakes even more than the regular cupcakes. Cupcakes usually have too much sugar for me to handle, so a mini-cupcake makes it easier to eat (especially if you are watching your sugar, but still want dessert).
Here is the recipe: