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Pumpkin Spice Cupcakes with Cinnamon Buttercream

Kelly Roenicke
  • 28 minutes
  • Serves 12

INGREDIENTS

1 tsp

Ginger

1 cup

Pumpkin puree

1 tbsp

Non-dairy milk

3 tbsp

Vegan buttery spread

1 tsp

Baking soda

3/4 cup

Cane sugar, organic

1 1/2 tsp

Cinnamon

2 pinches

Clove

1/8 tsp

Nutmeg

2 1/2 cups

Powdered sugar

1/2 tsp

Salt

1 1/2 cups

Spelt flour, white

1 tsp

Vanilla extract

1 tsp

Apple cider vinegar

1/3 cup

Canola oil, organic

1/2 cup

Water