For dessert, try making these delightful Vegan Mini Pumpkin Cups. They are the perfect fall dessert, flaky and delicious. Your family will really enjoy these.
Vegan Mini Pumpkin Cups
2.5 tablespoons of coconut sugar
1/2 teaspoon of pumpkin pie spice
Pinch of Himalayan salt
1 15 oz. can of pumpkin purée
1/4 cup of almond milk
2 tablespoons of cornstarch
2 teaspoons of pumpkin pie spice
1/2 teaspoon of powdered ginger
1/4 teaspoon of Himalayan salt
1/4 cup of sugar free maple syrup
1 teaspoon of vanilla extract
Vegan Whipped Topping
Sprinkle of cinnamon
-Make the Crust: Preheat the oven to 350F degrees. Line a mini cupcake pan with liners.
-Add the vegan graham crackers, to the food processor, pulse graham crackers until crumbled. In a medium size bowl, add crumbled graham crackers and vegan butter. Add coconut sugar, pumpkin pie spice and Himalayan salt. Combine ingredients.
-Fill each cupcake liner with 1/2 tablespoon of the graham cracker crust. Bake for 6 to 8 minutes until the edges are golden brown. Remove from the oven and allow to cool.
-Make the Filling: Rinse out the food processor. Then add filling ingredients to the food processor and combine ingredients.
-Add 1 tablespoon of filing to each cupcake liner. Bake for 10-15 minutes or until a toothpick comes out clean.
-Chill overnight. Add a dollop of vegan whipped cream and a sprinkle of cinnamon. Enjoy!