Here’s an ode to sweet October with its soft crunch of leaves, cool mornings and warm, dry afternoons. This is the season that yields one of the Earth’s greatest gift to vegans — pumpkin, a magnificent egg replacer in baked goods that enables light, moist creations.
These cakes aren’t too sweet and are perfect company for a nostalgic day spent surrounded by books with hot cinnamon tea in your cup. So roll up your sleeves and pull out the flour. It’s baking time!
Vegan Pumpkin Cupcakes
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg, ground or freshly grated
- 1/2 teaspoon ground ginger
- 1 cup pureed pumpkin
- 1/2 cup almond milk
- 1/2 cup vegetable oil
- 2 tablespoons molasses
- Preheat oven to 400°F.
- In a large bowl, combine dry ingredients.
- In another bowl, mix together pumpkin, soy milk, oil, and molasses. Mix the wet ingredients into the dry.
- Bake for 18 to 20 minutes, or until a knife poked into the middle comes out clean.
- 2 cups confectioners sugar
- 5 tablespoons maple syrup
- 1 teaspoon almond milk
- Whisk ingredients together until very smooth. Add confectioners sugar or almond milk to reach desired consistency.
- Alternate adding extra powdered sugar or maple syrup till the frosting reaches the desired consistency. (This is great as a thicker frosting and also as a thin glaze.)
- Once cupcakes have cooled, frost and garnish with walnut pieces and a sprinkle of cinnamon.