Pumpkin Cupcakes

I N G R E D I E N T S
180g all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp xanthan gum
100g brown sugar
100g granulated sugar
1/4 cup/60 mL canned full-fat coconut milk
280g pumpkin puree
1/2 cup vegetable oil
1 tsp vanilla
1 tbsp apple cider vinegar

I N S T R U C T I O N S

  1. Preheat oven to 350F and prepare a cupcake pan.
  2. Combine the wet ingredients (including sugar).
  3. In a separate bowl, whisk together the dry ingredients.
  4. Slowly add the dry ingredients into the wet ingredients, mixing to combine gradually. Do not over mix. Do not do this until the oven has finished preheating and you have prepared the pan. Otherwise, the apple cider vinegar will react with the baking soda, and by the time you get your cake in the oven, the reaction will have completed and it won't rise well.
  5. Pour cupcakes into pan. Bake ~20 minutes for one dozen cupcakes, or until a toothpick can come out of the cake clean. You'll get 1 8" layer or 12-15 cupcakes from this recipe, depending on the size of the cupcake pan.