Pumpkin and almond cupcakes

The unmistakable flavor of the pumpkin perfectly matches the one of the almond and balances its natural greasiness. Yummy!

225 g all purpose flour
150 g brown sugar
100 g toasted almonds
270 g rice milk
130 g seed oil
1 teaspoon baking soda
1 teaspoon apple cider vinegar
salt

For the pumpkin frosting:
250 g silken tofu
250 g steamed butternut pumpkin
100 g almond butter
150 g light brown sugar
70 g water
1/3 teaspoon agar agar
1/2 teaspoon cinnamon
1/3 teaspoon ginger powder
1 pinch nutmeg
salt

View the full recipe at Vegandare →