It’s Halloween and my sweet tooth is craving something special like these delicious Pumpkin Cupcakes. I love them frosted or not with a cup of tea or try my Golden Chai Latte. Gluten free and vegan they are the perfect seasonal treat!

Prep Time 10 minutes + 25 minutes Bake Time

Servings: 12 Cupcakes

Cupcake Ingredients:

2/3 cup aquafaba (the liquid from a can of chickpeas)

1 1/4 cup coconut sugar

1 large banana mashed

1/2 cup maple syrup

1 1/2 cups (1 can) of pumpkin purée

1/4 cup coconut oil melted

2 tsp baking powder

1 1/2 tsp baking powder

1 tsp sea salt

1 1/2 tsp cinnamon

2 tsp pumpkin pie spice

1/4 tsp nutmeg

1 cup unsweetened almond milk or other non-dairy milk option

1 tsp apple cider vinegar or lemon juice

1 1/2 cups gluten-free rolled oats

1 1/2 cups almond flour

2 1/3 cups all-purpose gluten free flour

Frosting Ingredients:

1/2 cup vegan butter softened (I used Earth Balance Sticks)

3 cups powdered sugar

1 tsp vanilla

1 tbsp almond milk or other non-dairy milk

1/2 tsp ground nutmeg

Method:

1. Preheat oven to 350 degrees and prepare your muffin tin with paper liners. Set aside.
2. Add chickpea brine to a large mixing bowl and beat on high for 3 minutes. You will notice that the brine becomes light and airy and forms loose peaks. Add the coconut sugar gradually and continue to whip on high for another few minutes.
3. Then add the mashed banana, maple syrup, pumpkin purée, oil, sea salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Beat until combined.
4. Next add almond milk and apple cider vinegar and beat again until batter is smooth.
5. Add gluten-free oats, almond flour and all-purpose gluten-free flour and stir to combine. Pour batter into muffin tin and bake in the oven for 20 – 25 minutes or until golden brown and a toothpick comes out clean when inserted into the middle of a cupcake.
6. Remove from the oven and let the cupcakes rest in the tin for 5 minutes then transfer them to a wire rack to cool the rest of the way.
7. Meanwhile make your icing by adding softened butter to a mixing bowl. Beat with an electric mixer until light and fluffy. Add in vanilla and nutmeg and beat again to combine. Then gradually add the powdered sugar 1/2 cup at a time until frosting is desired consistency. Add a little almond milk if frosting is too thick, a little more powdered sugar if too thin.
8. Once cupcakes are cooled to room temperature, ice with nutmeg icing. Serve immediately or store in an airtight container refridgerated for up to 3 days. Enjoy!