Maple Spiced Cupcakes (V, Gf)

The softest, fluffiest, perfectly sweet cupcakes with a hint of spice and some chocolate chips. These are just heavenly! Perfect served plain, topped with nut butter, or (to fancy them up!) cashew frosting, caramelized pecans, and vegan caramel!

Vegan Maple Spiced Muffins

Makes 12 cupcakes

Ingredients:

• 1 cup nondairy milk

• 2 cups oat flour

• 1 1/2 cup almond flour

• 1/2 tablespoon baking powder

• 1/4 teaspoon salt

• 2 teaspoons vanilla

• 1 cup maple syrup

• 2 teaspoons cinnamon

• 1/2 teaspoon nutmeg

• 1/2 cup chocolate chips

For cashew frosting:

• 1 heaped cup cashews

• 1/4 cup maple syrup

•  1 tablespoon lemon juice

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. Oil a cupcake tin, or use a silicone muffin pan (you can also make this into a cake, but bake it for longer).

2. In a large bowl, mix all the cupcake ingredients together. Let the batter sit for about five minutes.

3. Pour into the cupcake tin, bake for around 25 minutes, or until slightly golden and a tooth pick can be removed cleanly, then let cool, remove from the tins and enjoy!

4. While these are baking you can make the frosting! For this blend the frosting ingredients in a food processor until smooth (to make it extra creamy you can heat the cashews on the stove in a pot of water for 5-10 minutes in simmering water, then strain them from the water and blend with the other ingredients)

5. Top the cupcakes with frosting, or anything of choice. The vegan caramel I used is @humyumscaramels.

If you make these, I would love the see! Share on Instagram and tag @thisfruitylife , I appreciate you!