Vegan Pumpkin Spice Breakfast Cupcakes

These cakes are the perfect breakfast! They are full of healthiness from the pumpkin and avocado! And besides that, they are delicious and full of creamy vegan goodness. No frosting needed!

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

  • nonstick cooking spray

  • 2 medium ripe avocados, peeled and pitted

  • 1 (15 ounce) can pumpkin puree

  • ¾ cup white sugar

  • 1 teaspoon vanilla extract

  • 1 ¼ cups all-purpose flour

  • 1 tablespoon pumpkin pie spice

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.

  2. Puree avocado flesh in a food processor or blender. Transfer to a large bowl and mix in pumpkin puree, sugar, and vanilla.

  3. Sift in flour, pumpkin pie spice, baking powder, and salt; beat until well combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  4. Bake in the preheated oven until 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.

Nutrition Facts (per serving)

164 Calories
5g Fat
29g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 164
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Sodium 198mg 9%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 13%
Total Sugars 14g
Protein 2g 5%
Vitamin C 5mg 6%
Calcium 52mg 4%
Iron 1mg 8%
Potassium 254mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.