Vegan Pumpkin Spice Cupcakes

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JustIngredients Golden Linseed

Let's celebrate autumn and winter with pumpkin spice cake!


Linseed Egg

1 tablespoons Linseed
4 tablespoons Water


80ml Plant milk
128g Pumpkin puree
4 tablespoon Vegan butter
2 teaspoons Apple cider vinegar
1 tablespoon Vanilla


1 tablespoon Baking powder
1/4 teaspoon Salt
250g All purpose flour
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1 teaspoon Ground cloves
1 teaspoon Allspice


Vegan cream cheese
9 tablespoons Vegan butter
Icing sugar
1/2 teaspoon Vanilla extract
A pinch of Sea salt
Chocolate toppings



Preheat the oven to 175C and line a muffin tray with cupcake cases. Whisk the linseed and water together and leave to sit.

In a large mixing bowl, combine the wet ingredients with the linseed egg, beat until fluffy then add the dry ingredients until fluffy. Fill the cupcake cases with the cake batter and bake for 18 to 25 minutes then leave to cool.


Make sure the butter is room temperature and the cakes are cool. Combine the frosting ingredients until smooth and pipe on top of the cupcakes. Top with chocolate autumnal shapes!

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