Well and truly into pumpkin spice season so I thought what better combination than this and a cupcake! 🧁

These were my attempt at creating a vegan cupcake recipe and I was pleasantly surprised - they tasted just as good if not better (not to be bias) than any cupcake I’ve had! They turned so light + fluffy and the flavours turned out perfectly - can be whipped in an hour (including baking time! Win-Win!

If you want to impress your family and friends with a seasonal vegan treat, this is the one! I’m currently the favourite member of my household after making this 👏🏼 They can be stored in the fridge up to 6 days but something tells me they wont last that long!

Recipe (makes 12)

Cupcakes:

Ingredients:

• 130g flour (one including xanthan gum): I used Freee self raising white flour.
• 70g Caster sugar
• 40g rolled oats
• 1tsp baking powder
• Pinch bicarbonate soda
• 1.5 tsp pumpkin spice seasoning (see below for ingredients)
• 2 flax eggs (1 flax egg = 1tbsp ground flax seeds mixed with 3tbsp water, left to thicken)
• 125ml melted coconut oil (vegetable oil works too)
• 200g mashed banana (can substitute pumpkin purée for extra pumpkin flavour)
• 1tsp vanilla extract
• 1tsp instant coffee (mixed with tsp water)
• 2 Tbsp Rude Health almond milk

Pumpkin spice seasoning:

(Mix together)

• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch all-spice
• Pinch ground cloves

Vegan Buttercream:

• 210g Vegan Butter
• 410g Icing sugar
• 2 Tbsp almond milk
• 1tsp vanilla extract
• 1tsp instant coffee (mixed with tsp water)
• 1tsp pumpkin spice seasoning

METHOD

1. Preheat oven to 180° (fan) + line cupcake tin with 12 cases
2. Prepare 2 flax eggs (mix 2tbsp ground flax seeds with 6tbsp water)
3. Mix all dry ingredients together in a large bowl
4. Add the wet ingredients one by one, stirring well. Continue folding the mixture until it is smooth.
5. Divide the batter into cupcake cases and bake in oven for approximately 20 minutes (I used a cocktail stick to check if they were fully baked)
6. While baking, mix together the ingredients for the buttercream - beat until fluffy (I kept mine in fridge until decorating)
7. Let the cupcakes cool fully before piping the buttercream on + decorating with toppings of choice - I opted for a dusting of pumpkin spice seasoning and a cinnamon stick

ENJOY!