Name: HIGH-RISE PUMPKIN CUPCAKES
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 2 1/4 cups (550 mL/10 1/2 ounces/ 300 g) white/light spelt flour (see Tip); 1/2 cup (125 mL) plus 2 tablespoons (30 mL) natural cane sugar; 2 teaspoons (10 mL) baking powder; 2 teaspoons (10 mL) ground cinnamon; 1 1/2 teaspoons (7 mL) freshly grated nutmeg; 1/2 teaspoon (2 mL) baking soda; 1/2 teaspoon (2 mL) fine sea salt; 1/4 teaspoon (1 mL) ground allspice; 1/8 teaspoon (0.5 mL) ground cloves; 3/4 cup (175 mL) unsweetened pumpkin purée; 1 cup (250 mL) unsweetened almond milk; 1/4 cup (60 mL) pure maple syrup; 1/4 cup (60 mL) grapeseed oil or refined coconut oil, melted (see Tip); 1 tablespoon (15 mL) fresh lemon juice; 2 teaspoons (10 mL) pure vanilla extract; Spiced Buttercream Frosting (recipe below)