Vegan Maple Pumpkin Butterscotch Cupcakes
1/3 C oil
3/4 C sugar
1/4 C soy milk
1 t maple extract
Stir together in large bowl. Sift in:
1 1/4 C flour
1/2 t each baking powder and baking soda
1/4 t salt
1/4 t cinnamon
Stir to combine. Fold in:
1 C pumpkin puree (canned pumpkin)
1/2 C butterscotch chips
Stir to combine again. Fill cupcake cups 3/4 full and bake at 350 degrees for 20 minutes. Let cool in pan 10 minutes before inverting onto wire racks. Makes a little more than a dozen cupcakes.
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