Gluten-Free, Vegan Pumpkin Cupcakes
Thursday, December 19, 2013
I had left over canned pumpkin and I made these cupcakes (muffins) again but made a few changes. I think they taste a lot better now. I decreased the sugar from 1 cup to 2/3 cup. I took out the chocolate chips and replaced them with 1/4 cup sliced almonds. Before baking, I did top each cupcake/muffin off with 3 chocolate chips. I have to say, they are still very sweet and taste better. This is definitely a keeper recipe for me. I freeze them. I still have some frozen from the first batch. Next time, I think I will decrease the sugar even more.
Almond recipe recipes.sparkpeop
Original recipe recipes.sparkpeop
Oh I don't use the icing. I don't think it's needed.