Name: Pumpkin Chai Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 3 eggs (room temperature); 1 cup non-dairy milk (I used unsweetened almond, room temperature); 3 tablespoons oil of choice (I used coconut oil); 1 teaspoon vanilla extract; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ¼ teaspoon ground cardamom; ¼ teaspoon ground cloves; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; ⅛ teaspoon black pepper; 1 package Simple Mills Pumpkin Muffin & Loaf Mix; 1½ cups raw cashews (soaked in water in the refrigerator overnight (at least 6 hours, up to 12)); ¼ cup coconut cream; ¼ cup melted coconut oil (use refined for no coconut flavor); ¼ cup maple syrup; 1 tablespoon fresh lemon juice; ½ teaspoon vanilla extract; ¼ teaspoon ground ginger; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground cardamom; ⅛ teaspoon ground cloves; ⅛ teaspoon ground allspice; ⅛ teaspoon ground nutmeg; ⅛ teaspoon black pepper; ⅛ teaspoon kosher salt