Pumpkin Spice Cakes

These are Chloe Coscarelli’s Ginger Nutmeg Spice Cupcakes, minus the frosting.  They will make your house smell amazing!  -Amanda

DSCN2239Pumpkin Spice Cakes

Yields 24 muffins

2 cups organic all purpose flour

1 cup vegan cane sugar

1 teaspoon baking power

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 cup pumpkin puree

1 cup coconut milk

1/2 cup canola oil

2 teaspoons apple cider vinegar

1 tablespoon vanilla extract



1. Preheat the oven to 350 Fahrenheit.

2.  In a bowl combine dry ingredients- flour, sugar, leavening and spices.  In a separate bowl, combine wet pumpkin, coconut milk, oil, vinegar and vanilla.  Combine the wet with the dry and mix until just combined.

3.  Line a muffin tin with paper liners.  Fill each liner 1/2- 2/3 full.

4.  Bake approximately 25 minutes, or until an inserted toothpick comes out clean.

5.  Let cool and enjoy with friends!


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