Pumpkin Spice Cupcakes

Fall season, pumpkins, Thanksgiving holiday- all reasons to be cooking and baking. This week I had a Thanksgiving pot luck lunch at work and I brought in green bean casserole and pumpkin spice cupcakes.

The recipe is easy and yields 1 batch of 24 mini cupcakes:

Ingredients:

1 cup all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/3 cup brown sugar

1/3 cup sugar

1/2 can pumpkin puree

1/4 cup applesauce

2 1/2 tsp pumpkin pie spice

1/4 non dairy milk + 1 tbsp apple cider vinegar (or substitute both with 1/4 buttermilk if non-vegan)

3 tbsp canola oil

Lets Bake!

1. Set oven to 350 degrees F

2. Mix milk and vinegar in small bowl and set to the side to allow to curdle

3. Sift flour, baking powder, baking soda, and salt in a separate bowl

4. In another bowl, mix sugars, pumpkin, applesauce, and pumpkin pie spice

5. Add flour mixture to wet mixture in small portions until fully mixed

6. Add curdled milk and oil and mix well

7. Batter should be medium viscosity (not like brownie batter, and not thin like crepe batter)

8. Spoon or pipe batter into cupcake liners

 

9. Place in oven, and bake for 15-18 minutes
10. Allow cupcakes to cool completely

Vegan cream cheese Frosting:

1 container vegan cream cheese softened at room temp (don't microwave)

1/2 cup vegan butter softened at room temp (don't microwave)

2-3 cups powdered sugar

1 tsp vanilla

1 tsp pumpkin pie spice (optional)

1. Mix cream cheese and butter until creamy and fluffy
2. Add in vanilla, spice, and mix well
3. Add in powdered sugar in small portions until you reach the fluffy consistency you want
4. Whip until fluffy - feel free to add food coloring if needed
5. Fill your piping bag and frost cooled cupcakes - I use an open star or closed star tip.  
6. Store in fridge if you want the frosting to stiffen, otherwise keeping at room temp is OK if serving in the next couple hours.