What you’ll need:
- 1 1/2 cups of all-purpose flour (option to go gluten-free)
- 1/2 cup almond meal
- 3/4 cup canned pumpkin puree (unsweetened)
- 1 cup almond milk (unsweetened)
- 2 tsp vanilla extract
- 4 Tbsp brown rice syrup
- 2 eggs worth of egg replacer
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
Preheat oven to 350 degrees F. Prepare 2 eggs worth of egg replacer, set aside. Combine flour, almond meal, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. In a separate bowl combine pumpkin puree, almond milk, vanilla extract, brown rice syrup. Slowly add dry ingredients to wet ingredients, stirring constantly. Add egg replacer last. Stirring constantly until well combined. Bake in a doughnut pan for 15 minutes and let cool completely before coating with topping of your choice! In this photo I simply melted white chocolate in a sauce pan on the stove top. You can opt for a vegan coating as well — VegaNation’s signature Tofu icing! Recipe can be found under “Parsnip Angelfood cupcakes”.
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