Vegan Eggless Ginger Squash Cupcakes Recipe

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Vegan Eggless Ginger Squash Cupcakes
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Ingredients:

Directions:

  1. Whisk the flour, salt, baking powder, sugar, and spices together in a bowl.
  2. Add the squash puree and oil and whisk well, the dough should be thick and hard to mix now.
  3. Add just enough soymilk to make the dough creamy and no flour sticking to the bottom of the bowl, but make sure it's not too runny.
  4. Line a cupcake pan with 12 muffin papers and fill each one about halfway. Get another pan and add more papers if you have more batter.
  5. Bake at 350F for 25-30 minutes or until the tops have browned and set. Let cool before adding the frosting of your choice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 478.65 Kcal (2004 kJ)
Calories from fat 143.92 Kcal
% Daily Value*
Total Fat 15.99g 25%
Cholesterol 2mg 1%
Sodium 212.76mg 9%
Potassium 486.29mg 10%
Total Carbs 77.47g 26%
Sugars 22.07g 88%
Dietary Fiber 3.69g 15%
Protein 7.68g 15%
Iron 3.5mg 19%
Calcium 305.8mg 31%
Amount Per 100 g
Calories 268.04 Kcal (1122 kJ)
Calories from fat 80.59 Kcal
% Daily Value*
Total Fat 8.95g 25%
Cholesterol 1.12mg 1%
Sodium 119.14mg 9%
Potassium 272.31mg 10%
Total Carbs 43.38g 26%
Sugars 12.36g 88%
Dietary Fiber 2.06g 15%
Protein 4.3g 15%
Iron 1.9mg 19%
Calcium 171.2mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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