Saturday, September 1, 2012

Pumpkin Spice Cupcakes!

Hello there!
Today was a beautiful day! It reminded me of a fall morning! So, I thought the situation was perfect to whip out my...
Pumpkin Spice Cupcakes!

I warn you... these are not vegan. I made this for a friend. You can easily vegan-ize it though by replacing the pancake mix with flour, the cookie mix with pumpkin, and the egg with a flax egg. Sorry for the confusion.


-1/2 (about 1 1/2 cups) Betty Crocker Pumpkin Spice cookie mix
-1/4 cup Aunt Jemima Buttermilk pancake mix
-1 tsp. baking soda
-2 tsp. baking powder
-scant salt
-1 tsp. vanilla
-1/2 cup water
-1/3 cup natural applesauce
-1 large egg white
-1 tsp. lemon juice

-6 vegan marshmallows
-1/8 tsp. ginger
-1/8 tsp. nutmeg
-1/8 tsp. cinnamon
-1/16 tsp. vanilla
-1 tsp. unsweetened almond milk

1. Preheat oven to 375 degrees Fahrenheit and line 9 cupcake holders.
2. In a large bowl, combine all of the ingredients for the cupcakes. Stir until combined. Pour into the liners and bake for 16-20 minutes.
3. While baking, make the glaze by adding all of the ingredients into a microwave safe bowl, and microwave on high for about 60 seconds.
4. Stir with a spoon until a glazy texture is reached.
5. Let cupcakes cool for about 5 minutes, then add glaze.


Only 120 calories a cupcake!


  1. I love anything with pumpkin it and these cupcakes look especially yummy!

  2. Wait, I just realized something, aren't you vegan? Those cupcakes have an egg white in them.

  3. Yes, I am vegan. I made this recipe for my mother's office. For a vegan version I don't used the buttermilk pancake mix, because it is not vegan- and a flax egg in place for the egg white.