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Easy Pumpkin Chai Cupcakes


Vegan Pumpkin Cupcakes:
1 1/2 cups Super fine cake flour (I use Bob's Red Mill; See Notes!)
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp pumpkin pie spice (For Homemade, See Notes!)
1/2 cup pumpkin puree (NOT Pie filling!)
3 Tbsps Agave (See Notes!)
1/2 cup Almond milk + 1 Tbsp! (You can use your fave plant-based milk)
1 Tbsp Apple Cider Vinegar
2 Tbsps melted vegan butter (I use Earth Balance)
1 tsp vanilla

Chai Buttercream:
4-5 cups organic powered sugar
1 cup unsalted butter, softened at room temp. (That's 2 stick!; I use Land O'Lakes)
pinch of sea salt
1 Tbsp chai spice mix (See Notes!)
1 tsp vanilla extract
2-3 Tbsps organic Heavy cream (I use Organic Valley)



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