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    You are in: Home / Recipes / Vegan Pecan Pie Cupcakes Recipe
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    Vegan Pecan Pie Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    15 mins

    22 mins

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    1. 1
      Preheat oven to 350°F.
    2. 2
      Meanwhile, sift together the flour, baking powder, baking soda, and cinnamon in a medium bowl; set aside.
    3. 3
      In a large bowl, cream together the margarine, sugar and molasses with a hand mixer for 2-3 minutes, ‘til lighter in color. Beat in flaxseed mixture, soy yogurt, salt and vanilla.
    4. 4
      With mixer on low speed, incorporate half of the flour mixture, followed by the soy milk mixture; finish with the remainder of the flour. Continue beating the batter 2 minutes to develop the gluten. Stir in the cooled pecans.
    5. 5
      Fill cupcake papers 2/3 full. Place pans in oven and bake cupcakes for 22 to 24 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool in pan 5 minutes before transferring them to a cooling rack.
    6. 6
      Let cupcakes cool completely before frosting OR leave cupcakes unfrosted and serve with vanilla ice cream or dairy-free ice cream alternative.
    7. 7
      The centers of the cupcakes will sink slightly as they cool, creating a gooey interior.

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    Nutritional Facts for Vegan Pecan Pie Cupcakes

    Serving Size: 1 (43 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 169.4
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 131.5 mg
    Total Carbohydrate 22.0 g
    Dietary Fiber 1.9 g
    Sugars 12.3 g
    Protein 2.0 g

    The following items or measurements are not included:

    soy yogurt

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