Eosinophilic Esophagitis Friendly Vegan Pumpkin Spice Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
5.0(16)
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Learn more →Ingredients
12 servings
For the cupcakes
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 cup canned pumpkin puree
- ¾ cup organic cane sugar
- ⅓ cup neutral oil (such as canola or sunflower)
- ½ cup plant-based milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the frosting
- 8 oz vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 2 cups powdered sugar, sifted
- ½ tsp ground cinnamon
- ¼ tsp vanilla extract
- 1 pinch salt
For serving
- ground cinnamon, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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