More Pumpkin, More Fall, It isn’t Christmas yet!

I made up a batch of pumpkin cupcakes with cream cheese frosting. Completely vegan of course. I love, love, love me some cream cheese frosting. The Boyfriend is all about the buttercream frosting and so being the giving girlfriend that I am, I generally make buttercream. In the case of pumpkin however, you simply have to make cream cheese! Now I’m trying to find other recipes that will use up that vegan cream cheese that’s hanging out in my fridge!
We had a fun Halloween handing out candy. Even though the weather was miserable we still got plenty of kids at the door. Lots and lots of dripping wet Elsa’s out there this year! The boyfriend carved a most excellent pumpkin.
 Which myself and the pup did a most excellent job of gutting!
I also got dressed up as Sandy from Grease for a Halloween party. I always leave my costume until the very last minute with means I have to pull something together quickly. I start out in early October with grand plans and ideas, and somehow always find myself scrounging my closet the day before Halloween trying to pull something together.
Despite the fact that everywhere I go I am barraged with Christmas. And despite the fact that it snowed Saturday morning. Yes you read that right. There were flurries of snow. On the very first day of November. Unacceptable! I am not even close to ready for the cold, snow, sleet and ice of winter. So I am firmly in team pumpkin spice. It is still fall. Still time to drink tea, bake pumpkin flavoured things and wear sweaters and scarves outside. Not sweaters, vests, coats, scarves, hats, mittens, boots, thermals . . . so in honour of it STILL being fall I bring you this delightful pumpkin cupcake recipe.
The texture is more muffin life than I would like. I am still on the search for a recipe that has the fluffier and lighter texture of a cupcake. Despite their density they are delicious.
As you can see I spread a generous amount of cream cheese frosting on there. Sprinkled a little cinnamon on top for a little extra kick. On grey, cold, wet days there is nothing I want to do more than turn on my oven and bake and cook something filling and delicious. In the summer I want to throw something quick on the barbecue so I can stay outside. I always look forward to cooking in the colder months, where as in the warm summer days it feels a bit more like a chore.

Vegan Pumpkin Cupcakes
1/3 cup vegan margarine
1/2 cup white sugar
1/4 cup brown sugar
3/4 cup pumpkin puree
6 tbl soy milk
1 tbl pure vanilla extract
2 tsp pumpkin spice
2 tsp baking powder
1 1/4 cup flour
1/4 tsp salt

Vegan Cream Cheese Frosting
1/4 cup vegetable shortening
1/4 cup vegan cream cheese (I used Tofutti)
2 cups powdered sugar
1 tsp pure vanilla extract
Approx. 1 tbl soy milk

Directions
Pre-Heat oven to 350
Line a muffin tin with cupcake holders
Cream together the margarine, white and brown sugar
Add the pumpkin puree and mix to combine
Add milk and vanilla, mix
In a seperate bowl combine pumpkin spice, baking powder, flour and salt
Whisk the dry ingredients together
Add the dry ingredients to the wet ingredients and mix until just combined
Using an ice cream scoop, scoop batter into the prepared pan
Bake for 15-16min or until a toothpick inserted comes out clean

Frosting Directions
Cream together shortening and cream cheese
Add powdered sugar and vanilla and combine
Add soy milk a little bit at a time until the desired consistency is reached
After frosting the cupcake sprinkle some cinnamon on top!

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