I went on a holiday baking craze and decided to make another attempt at vegan cupcakes. Since I was in the mood for pumpkin, I decided to go with a chocolate chip pumpkin spiced cupcake. And I’m happy to report that they turned out to be really tasty — only they taste a bit more like muffins rather than cupcakes which is why I decided not to frost them. What should I do differently to get a cakier consistency?
Delicious and healthy!
Recipe:
- 1 cup turbinado sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1/4 cup applesauce
- 1/2 cup water
- 1 tbsp Ener-G Egg replacer mixed with 4 tbsp water
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp nutmeg
- 3/4 tsp salt
- 1 cup vegan chocolate chips
Preheat oven to 350. Combine wet ingredients in a mixing bowl and blend well. In another bowl, combine dry ingredients. Add the liquid mixture to the dry mixture and stir well. Stir in chocolate chips. Pour the batter into cupcake cups. Bake until a toothpick comes out clean – about 20 minutes.
Instead of the Energy-G and Applesauce, try 2 tbsp of Apple cider vinegar.. whisk the ACV with the white sugar before adding the rest of the wet ingredients.. then keep the brown sugar with the dry.. it might work and come out more moist than thick!! I have had enough fails with Applesauce to now try to bake without <3
Thanks – great tips – really appreciate it Stephanie!