Eggless Pumpkin Spice Cup Cake with Cream Cheese Frosting |Pumpkin cake eggless

Pumpkin Spice Cupcake/Pumpkin spice cake with cream cheese frosting is a dreamy treat for the fall and winter season!

The pumpkin cupcake with cream cheese frosting swirls in a fluffy cloud on top and we are making these cupcakes without eggs, use Eggs Substitute “NEAT egg'”

The Neat Egg is an easy-to-mix, all-natural vegan egg replacement that can be used in your favorite recipes as a binding agent in place of real eggs. And for making Eggless Pumpkin Spice Cup Cake we use NEAT egg for Egg intolerance or allergy-friendly recipe.

This Eggless Pumpkin Spice Cup Cake with Cream Cheese Frosting recipe is tasty and sweet! Perfect if you’re looking to bake pumpkin spice recipes this fall and best for thanksgivings dessert for kids!!

***Fun Facts about Pumpkins***

The tradition originally started with the carving of turnips.

When the Irish immigrated to the U.S.

they found pumpkins plenty and they were much easier to carve for their ancient holiday.

Pumpkins contain potassium and Vitamin A.

Pumpkin flowers are edible. The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds.

It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs, and took six hours to bake.

The largest pumpkin ever grown weighed 1,140 pounds. Pumpkins are 90 percent water.

Native Americans called pumpkins “isqoutm squash.”

Eighty percent of the pumpkin supply in the United States is available in October.

Cheese pumpkin is excellent for baking.

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