As we all know, fall is just around the corner and fall baking recipes can be hard to find especially if you’re a vegetarian or allergic to eggs like me! What better way to start fall than with these pumpkin spice cupcakes?
Growing up finding an eggless cake was hard, so for every birthday custom ones were the only option which was on the pricier side.
So instead of finding the answer in a bakery or asking people to find the answer for me, I decided to try and see for myself how to make a cupcake without eggs.
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white sugar
- ¼ cup yogurt (repeat twice)
- 1 cup pumpkin puree
- ¾ cup milk
Steps:
- Preheat the oven to 350 degrees. In a bowl whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
- Beat white and brown sugar until it is fluffy. Add the ¼ cup of plain yogurt then beat and then add the other ¼ cup of yogurt. Add the pumpkin puree and milk together.
- Add the dry ingredients in three parts to the wet ingredients, and mix well.
- Bake for 15-20 minutes.
