Vegan Pumpkin Spice Breakfast Cupcakes
Soft, tender cupcakes scented with warm pumpkin pie spice and enriched with avocado for plant-based moisture and richness. These unfrosted bakes are subtly sweet with a plush crumb, perfect for brisk mornings, coffee breaks, or a lighter dessert. Vegan Pumpkin Spice Breakfast Cupcakes deliver cozy fall flavors in a grab-and-go format.
- Prep15 mins
- Cook20 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.
- 2
Puree the avocado flesh in a food processor or blender. Transfer it to a large bowl and mix in the pumpkin puree, sugar, and vanilla.
- 3
Sift in the flour, pumpkin pie spice, baking powder, and salt; beat until well combined. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
- 4
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
- Calories 160.63 kcal Moderate
- Protein 2.38 g Low Source
- Carbs 28.25 g Moderate
- Total Fat 5.01 g Moderate
- Saturated Fat 0.77 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.16 mg Low Source
- Sodium 6.83 mg Low Source
- Fiber 3.34 g Moderate
- Sugar 14.16 g High
- Added Sugar 0.0 g Low Source
- Calcium 12.79 mg Low Source
- Iron 1.13 mg Low Source
- Potassium 289.18 mg Low Source
- Vitamin A 156.08 mcg_rae Moderate
- Vitamin C 6.58 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten