Vegan Bites: Bombay Pumpkin Cupcakes with Cardamom Cream Frosting

 

Bombay Pumpkin Cupcake with Cardamom Cream Frosting

3 c flour

1.5t baking powder, baking soda

2-3t cardamom

1.5t each ginger, cinnamon, 

1t black pepper

1/2t salt

1c sugar

3/4c brown sugar

1c butter

1 3/4c pumpkin puree (we used sweet potato)

4 chia eggs (4T chia, 12T water)

Mix wet and dry separately.

Blend together until just mixed.

Spoon into muffin cups 3/4 full.

Bake at 350 for 22 minutes (up to 25 min.)

Frost with cream cheese/butter and icing sugar plus vanilla bean and cardamom. Sprinkle with cinnamon sugar.

*adapted from Handmade Gatherings by Ashley English