Vegan friendly pumpkin cupcakes

Preheat oven to 350F. In a separate bowl whisk together ground flaxseed and water. set aside for mixture to thicken. In another separate bowl stir together flour, pudding mix, spices, salt, and baking powder and soda. set aside as well.

In a mixer, blend together oil , sugar substitute, and brown sugar. after 2 mintues, add pumpkin, ginger, applesauce, and flaxseed mixture.

add flour mixture alternatively with milk substitute to blender. pour into 2 greased/lined cupcake pans, filling each cup 2/3 - 3/4 full. bake for approximately 20 minutes. allow to cool before serving.