Vegan Pecan Pie Cupcakes

Name: Vegan Pecan Pie Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 20 serving(s)
Ingredients: 1/2 cup margarine (non-hydrogenated vegan type); 1/2 cup sugar, plus; 2 tablespoons sugar; 1/2 cup molasses, plus; 2 tablespoons molasses; 3 tablespoons plain soy yogurt; 2 tablespoons ground flax seeds, whisked with; 3 tablespoons water; 1/4 teaspoon salt; 1/4 teaspoon pure vanilla extract; 1 1/2 cups white whole wheat flour; 2 teaspoons ground cinnamon; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 cup soymilk, whisked with; 1/4 teaspoon lemon juice; 1 cup pecans, coarsely chopped

Submitted by swirlycinnacakes

"Vegan"

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Ready In:: 37mins
Ingredients:: 17
Serves:: 20

ingredients

¹⁄₂ cup margarine (non-hydrogenated vegan type)
¹⁄₂ cup sugar, plus
2 tablespoons sugar
¹⁄₂ cup molasses, plus
2 tablespoons molasses
3 tablespoons plain soy yogurt
2 tablespoons ground flax seeds, whisked with
3 tablespoons water
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pure vanilla extract
1 ¹⁄₂ cups white whole wheat flour
2 teaspoons ground cinnamon
1 ¹⁄₂ teaspoons baking powder
¹⁄₄ teaspoon baking soda
¹⁄₄ cup soymilk, whisked with
¹⁄₄ teaspoon lemon juice
1 cup pecans, coarsely chopped

directions

Preheat oven to 350°F.
Meanwhile, sift together the flour, baking powder, baking soda, and cinnamon in a medium bowl; set aside.
In a large bowl, cream together the margarine, sugar and molasses with a hand mixer for 2-3 minutes, ‘til lighter in color. Beat in flaxseed mixture, soy yogurt, salt and vanilla.
With mixer on low speed, incorporate half of the flour mixture, followed by the soy milk mixture; finish with the remainder of the flour. Continue beating the batter 2 minutes to develop the gluten. Stir in the cooled pecans.
Fill cupcake papers 2/3 full. Place pans in oven and bake cupcakes for 22 to 24 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool in pan 5 minutes before transferring them to a cooling rack.
Let cupcakes cool completely before frosting OR leave cupcakes unfrosted and serve with vanilla ice cream or dairy-free ice cream alternative.
The centers of the cupcakes will sink slightly as they cool, creating a gooey interior.