Pumpkin Cupcakes - for Vegans and Their Friends....
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
12 cupcakes
ingredients
- 1 cup pureed pumpkin
- 1⁄3 cup vegetable oil (I use canola or grapeseed)
- 2⁄3 cup granulated sugar (I use the organic evap cane juice sort)
- 1⁄3 cup light brown sugar (if you don't have, just use more of the above)
- 1⁄4 cup soymilk (plain or vanilla)
- 1 teaspoon vanilla extract
- 1 1⁄4 cups unbleached flour (I have used ww pastry flour with success)
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves (optional)
- 1⁄4 teaspoon sea salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
directions
- Preheat oven to 350 degrees F. Line a muffin tin with paper cups.
- Stir together the first 6 ingredients (from the pumpkin to vanilla).
- In another bowl sift together the remaining ingredients.
- Gradually incorporate the dry into the wet -- as with most vegan baking it is suggested you mix gently with a spoon or fork and not a mixer. Don't over mix.
- Fill the muffin cups about 2/3 full. Bake for 23-25 minutes - do a toothpick test - cupcakes should be firm to the touch.
- Let cool and then top with a maple, vanilla or cream cheez frosting as you wish!
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