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vegan-pumpkin-spice-breakfast-cupcakes-recipe

Vegan Pumpkin Spice Breakfast Cupcakes

Delicious vegan cupcakes perfect for breakfast with a hint of pumpkin spice.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 cupcakes
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 cup Pumpkin puree
  • ½ cup Maple syrup
  • ¼ cup Coconut oil, melted
  • 1 teaspoon Vanilla extract
  • 1 ½ cups Whole wheat flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 tablespoon Pumpkin pie spice

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
  3. In another bowl, combine the whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 150mg | Potassium: 100mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Breakfast, Cupcakes, Pumpkin Spice, Vegan
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