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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
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Original recipe recipes.sparkpeop
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Oh I don't use the icing. I don't think it's needed.
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  Member Comments About This Blog Post:

DJ4HEALTH 12/20/2013 12:50AM

    Thanks will have to try them.

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