Updated: Pumpkin Cupcake Recipe

As I was about to make some pumpkin cupcakes, I looked over the recipe and realized that I left out the most important ingredient - PUMPKIN!


Below, you will find an updated version of my Pumpkin Cupcakes with Autumn Spiced Frosting. Enjoy!





Pumpkin Cupcakes with Autumn Spiced Frosting


Ingredients:
1 small can of pumpkin (not pumpkin pie mix)
1 c. coconut milk
1 tsp. apple cider vinegar
1 1/4 cups pastry flour
(or unbleached, all purpose flour)
1 1/2 tsp. EnerG Egg Replacer,
mixed with 2 tbsp. warm water
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. canola oil
(preferably Organic and Expeller-Pressed)
3/4 c. vegan sugar
1 tbsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 serving Autumn Spiced Frosting (recipe to follow)


Directions:
1. Preheat oven to 350 degrees and line your cupcake pan with cupcake liners.
2. Mix the coconut milk with the vinegar in a small bowl and set it aside for a few minutes.
3. Mix the oil, coconut milk mixture, sugar, vanilla, egg replacer mixture, and spices in a large bowl.
4. Sift the flour, baking soda, baking powder, and salt together in another large bowl.
5.  Add the dry mix to the wet mix slowly, and remember to scrape the sides of the bowl as you mix. Mix until there are no large lumps left.
6. Fill the cupcake liners two-thirds of the way and bake for 18-22 minutes (depending on your oven). To check to see if the cupcakes are done, stick a toothpick in the middle of the cupcake - if the toothpick comes out clean, you're good. Transfer the cupcakes to a cooling rack, and allow them to cool completely before you frost them.


Autumn Spiced Frosting


Ingredients:
1 stick Earth Balance Margarine (or 1/2 c.)
1/2 a stick of Earth Balance Shortening (or 1/4 c.)
3 1/2 c. confectioner's sugar
1 tbsp. vanilla extract
1/8 cup coconut milk,
with more on hand if needed
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger


Directions:
1. Place all ingredients in a large bowl and beat with an electric hand-held mixer (at the highest speed) until fluffy. Add more coconut milk to mixture if it's too stiff. Enjoy!

Comments

Lauren said…
Have you ever tried making this with real pumpkin? Do you think you could just substitute the same amount of a real baking pumpkin instead of the canned pumpkin? I really want to try this recipe! It sounds great. I just recently discovered your blog and I love it. It had me crying yesterday reading it. I have been vegetarian for years and have recently cut eggs out completely. I know I need to be totally vegan and your blog is really inspiring me to take the plunge!! :) Thanks for your wonderful posts!
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