Mini Pumpkin Spice Cupcakes

We might be past the winter holidays, but I still crave a pumpkin spice goodie here and there. My Mini Pumpkin Spice Cupcakes are the cutest little treat to enjoy, whether they have icing or not! Enjoy toasted with butter or decorated with icing for a birthday or special occasion.

MAKES 12 mini muffins

PREP 12 mins / BAKE 18 mins / COOL TIME 10-15 mins / TOTAL TIME 45 minutes

Ingredients

~ 2/3 cup pumpkin puree

~ 1 tsp ea. apple cider vinegar and vanilla extract

~ 3 Tbsp plant-based mylk

~ ½ cup pecans, toasted and chopped

~ ½ cup spelt flour (oat flour can be used as a gluten free option however I found they didn’t rise as much as with the spelt flour)

~ ¼ cup coconut sugar

~ ¾ tsp Pumpkin Spice Mix

~ 1 tsp baking powder

~ ½ tsp baking soda

~ 1/8 tsp sea salt

 Steps

1. Combine all of the dry ingredients (1/4 cup pecans in batter, other is for topping if serving with icing) into a bowl and mix to combine.

2. Combine wet ingredients together in a separate bowl (or measuring container which I like to use= less dishes!). Add wet ingredients into dry ingredients. Fold batter until combined.

3. Place batter evenly in mini cupcake molds. I love using silicone!

4. Place cupcakes in the oven at 425 degrees Fahrenheit for 5 mins. Then, turn down temperature to 350 degrees Fahrenheit for 18 minutes or until a toothpick comes out clean.

5. Remove cupcakes from oven and cool for 10-15 minutes, then remove from molds to cool on a cooling rack.

6. Top with my Creamy Maple Cashew Icing and reserved chopped pecans!

Happy Baking Friends!

Kell