Vegan Pumpkin Spice Breakfast Cupcakes

Ingredients

• nonstick cooking spray
• 2 medium ripe avocados , peeled and pitted
• 1 can pumpkin puree , 15 ounce
• 0.75 cups white sugar
• 1 teaspoon vanilla extract
• 1.25 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.

2. 2

   Puree avocado flesh in a food processor or blender. Transfer to a large bowl and mix in pumpkin puree, sugar, and vanilla.

3. 3

   Sift in flour, pumpkin pie spice, baking powder, and salt; beat until well combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.

4. 4

   Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.