How to Make Vegan Pumpkin Spice Breakfast Cupcakes - A Step-by-Step Guide

As the leaves start to turn shades of red and gold and the air becomes crisper, it’s time to indulge in the delicious flavors of fall. And what better way to start your day than with a batch of Vegan Pumpkin Spice Breakfast Cupcakes? These moist, flavorful treats are the perfect combination of all things autumn, with the warm, comforting taste of pumpkin spice and a hint of sweetness.

Whether you’re a dedicated vegan or just looking for a healthier alternative to traditional breakfast...

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Ingredients

  • nonstick cooking spray
  • 2 medium ripe avocados, peeled and pitted
  • 1 (15 ounce) can pumpkin puree
  • ¾ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 12
  • Yield: 12 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.
  • Puree avocado flesh in a food processor or blender. Transfer to a large bowl and mix in pumpkin puree, sugar, and vanilla.
  • 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.
  • 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.
  • Nutrition

    164 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 198mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 14g
    • Protein: 2g
    • Vitamin C: 5mg
    • Calcium: 52mg
    • Iron: 1mg
    • Potassium: 254mg