Vegan Fall Spice Cupcakes

Whether you're vegan or not, these cupcakes are a perfect taste of fall with warm spices like cinnamon and nutmeg. They're moist, flavorful, and can be enjoyed with or without frosting. Add walnuts and raisins for extra goodness!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts optional
• 1/2 cup raisins optional

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Add the salt, baking soda, baking powder, brown sugar, cinnamon, nutmeg, cloves, and ginger to a large bowl

Now mix the spices together

Combine well

Combine the dry ingredients with the applesauce, oil, and vanilla extract

Mix it up until it's just right

Do not mix too much

If you want to add more texture and flavor, you can fold in the chopped walnuts and raisins

Fill up each muffin tin cup about two thirds of the way to the top with cupcake batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

There are two ways to enjoy the cupcakes after they have cooled: with your favorite vegan frosting or just as they are

These vegan fall spice cupcakes taste great and remind me of fall

Have fun!