"These irresistible pumpkin spice cupcakes (photo on previous page) are amazing in the fall or winter months—but I certainly don’t hesitate to make them in the summer, too! The cupcakes are surprisingly light and fluffy, and if you’re anything like me you might scream with delight when you see how much they rise while they bake. I use white (or light) spelt flour to give these a wonderful, moist, and light texture. If you can’t find any, you can use whole spelt flour in the recipe, but be aware that the cupcakes will be denser (yet still tasty!)." —Angela Liddon, Oh She Glows Everyday
VEGAN, NUT-FREE OPTION, SOY-FREE OPTION, ADVANCE PREP REQUIRED,
*Tip: I use grapeseed oil in this cake because it’s neutral, with virtually no flavor. I don’t recommend using a strong-tasting oil like extra-virgin olive oil. If you don’t have grapeseed oil or refined coconut oil (which is also flavorless), you can use melted virgin coconut oil. Just note that the cake will have a light coconut flavor. When using melted coconut oil, make sure the rest of your ingredients are at room temperature to prevent the coconut oil from solidifying.
*Make it nut-free Swap the almond milk for coconut milk or another nut-free milk of your choice.
*Make it soy-free Use soy-free vegan butter for the Spiced Buttercream.
Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Cover photograph (above) copyright © 2016 by Ashley McLaughlin.