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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.
Units: US | Metric
Serving Size: 1 (45 g)
Servings Per Recipe: 12