3 Ingredient Pumpkin Spice Cupcakes

So easy to make. The texture is a little heavier than we like our cupcakes. It's kind of like a cross between a cupcake and a muffin. I topped some of ours with a whipped cream cheese icing. Next time I will either try to lighten the texture up or pair it with a regular cream cheese icing so it doesn't get lost in the cake texture.

These were the easiest best things EVER!!!

delicious! very, very easy to make and a hit with my non-vegan coworkers.

These are so simple and delicious! They are a little heavy - - somewhere between a muffin and a cupcake, and that's the only reason for 4 stars instead of 5 -- we're more cake people than muffin people. I make a half batch at a time and to that add 6 T. soymilk and 1/4 tsp. salt. They are good right away, but really fabulous after a day or two. I don't use frosting - they're sweet enough as is. I've made them twice in 2 weeks, they're that good!

This is a really easy and delicious recipe. Although, I did tweak it a little. Sorry! 1 egg and 1/3 cup water, that's all. I made 6 muffins and also and 8x8 cake. One for the morning "grab and go" and one after dinner with a little cool whip!! Really great fast fall fun cake!