Pumpkin Chai Cupcakes
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Bakerita · by Bakerita | Rachel Conners★ 5.0 (2)

Pumpkin Chai Cupcakes

NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 14%
CARBS 28G35% OF CAL
3G FIBER11G ADDED2G INTRINSIC11G OTHER14G TOTAL SUGAR
FAT 21G60% OF CAL
10G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, moist cupcakes bursting with pumpkin and warm chai spices, topped with a creamy vegan chai frosting made from cashews. A gluten-free and paleo-friendly fall treat.

dessertamericandairy freegluten freepaleovegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3 eggs (room temperature)
  • 1 cup non-dairy milk (I used unsweetened almond, room temperature)
  • 3 tablespoons oil of choice (I used coconut oil)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon black pepper
  • 1 package Simple Mills Pumpkin Muffin & Loaf Mix
  • 1½ cups raw cashews (soaked in water in the refrigerator overnight, at least 6 hours, up to 12)
  • ¼ cup coconut cream
  • ¼ cup melted coconut oil (use refined for no coconut flavor)
  • ¼ cup maple syrup
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon kosher salt
PREP
30M
SODIUM
202MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.