Pumpkin Chocolate Chip Cupcakes w/Sea Salt Caramel Almond Glaze (Vegan)

By marilyncardoza

Ingredients

• 1 15 oz can pureed pumpkin (I used Trader Joe's brand)
• 2 cups of sugar
• 1/2 cup canola oil
• 1 tsp. vanilla
• 2 cups flour (whole wheat or white)
• 1 tsp baking powder
• 2 tsps. baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cloves
• 1 cup semisweet chocolate chips
• Glaze...
• 1/2 cup Earth Balance
• 1/4 cup Almond Milk
• 1-2 cups brown sugar
• 1 cup almonds
• 1 tsp sea salt
• 1 tsp cornstarch

Preparation

Step 1

Preheat oven to 350 F. Spray cupcake pan with Pam or similar oil spray. You can also use cupcake holders if you'd like, but you don't have to.
Mix the first 4 (wet) ingredients together. Beat at medium speed for about 3 minutes. Mix in dry ingredients for another 3 minutes, scraping the bottom of the bowl. Using a large spoon or ice cream scooper, fill the cupcake holder about 3/4 of the way. Place in
​350 F. ​
oven and bake for 18 minutes. Remove from oven and let cool.

​While
the cupcakes are baking and cooling, place all of the ingredients for the glaze in a saucepan. Start with 1 cup of brown sugar and add more if you need to. Cook at medium heat for about 10 minutes or until thick. Make sure cornstarch is well blended with no bubbles. Remove from heat once it looks a little thick and let cool.

Place your cupcakes on a platter and place a small scoop of the glaze on top. It will run over a little but that's okay. Enjoy!!!!!!!!!!!!!!