Ingredients

• 2 cup all purpose flour
• 3/4 tbsp pumpkin spice blend
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 3/4 cup
• 2/3 cup organic granulated sugar
• 2/3 cup light brown sugar
• 2 tbsp yogurt or applesauce, room temperature
• 2/3 cup avocado oil or neutral oil
• 3/4 tsp vanilla extract
• 1/4 cup dairy free milk, room temperature

Instructions

1. Prep: Preheat the oven to 350F and line a 12-tin muffin pan with cupcake liners. Measure out all ingredients before beginning.
2. Make the batter: In a medium bowl, whisk together the pumpkin puree, sugar, brown sugar, dairy free yogurt, oil, and vanilla extract. Then add in the spices, baking soda, baking powder, and sea salt. Pour in the flour and dairy free milk as you whisk JUST combined. 
3. Bake: Spoon the pumpkin cupcake batter evenly among 12 cupcake liners, filling to about 3/4 of the way full. Bake the pumpkin cupcakes for 25-27 minutes, or until the toothpick comes out clean.
4. Let cool completely before frosting. While the cupcakes are baking and cooling, you can make the caramel. To cool the caramel faster, pour it into a square baking pan