Thanks to some help I was able to modify this recipe to create amazing yummy vegan pumpkin pie cupcakes.
The vegan recipe:
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice (I didn’t have this so I used 0.5 tsp nutmeg)
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
replaced these sugars with 1/2 cup maple syrup
2 large eggs replaced with 2 mini cups of apple sauce (around 220g)
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk) 3/4 cup almond milk
I would suggest letting it cool and then putting them in the fridge overnight. That’s the only way it will bind and stay together as a cupcakes instead of just being a pudding.
It’s SOOO good! And the perfect snack.
Wishing you the best of everything,