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    You are in: Home / Recipes / Vegan Eggless Ginger Squash Cupcakes Recipe
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    Vegan Eggless Ginger Squash Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    the80srule's Note:

    Based on my vegan eggless pumpkin cupcakes recipe, I made these because I was craving gingerbread and had some canned squash puree I wanted to try in a cake form. It resulted in a different but tasty cupcake that went awesome with a vanilla-maple frosting. Yields about 12-15 cupcakes depending on how you fill the papers.

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    Serves: 12-15



    Units: US | Metric


    1. 1
      Whisk the flour, salt, baking powder, sugar, and spices together in a bowl.
    2. 2
      Add the squash puree and oil and whisk well, the dough should be thick and hard to mix now.
    3. 3
      Add just enough soymilk to make the dough creamy and no flour sticking to the bottom of the bowl, but make sure it's not too runny.
    4. 4
      Line a cupcake pan with 12 muffin papers and fill each one about halfway. Get another pan and add more papers if you have more batter.
    5. 5
      Bake at 350F for 25-30 minutes or until the tops have browned and set. Let cool before adding the frosting of your choice.

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    Nutritional Facts for Vegan Eggless Ginger Squash Cupcakes

    Serving Size: 1 (45 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 174.9
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 145.3 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 0.8 g
    Sugars 13.1 g
    Protein 2.5 g

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