Here is a fairly simple recipe for low fat vegan gingerbread cupcakes! Click here for full recipe:

1 1/2 cups flour
3/4 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1/3 cup pumpkin puree
1/4 cup molasses or maple syrup
1/2 cup non-dairy milk
1 tbsp apple cider vinegar

2 tbsp plain vegan yogurt
1 tbsp earth balance, softened
icing sugar (enough to make it as thick as you like)
mixed spices (i used an apple pie mix, you can also just use cinnamon)

Mix all dry ingredients. Set aside. Mix all wet ingredients. Add wet to dry and stir, but don’t overstep or they will come out tough. Pour into cupcake tin. It should make 9. Once cool, mix together icing ingredients and ice the cupcakes! Add pomegranate seeds for decoration if desired. Enjoy!