Tuesday, October 15, 2013

Pumpkin Cupcakes with Pumpkin Pie Frosting


My absolute favorite part of this time of year is pumpkin. Hands down, pumpkin things win my heart in terms of fall favorites. Pumpkin beer, pumpkin pie, pumpkin candles, pumpkin hummus, pumpkin seeds, and dogs dressed up as pumpkins (of course Wyatt has a pumpkin costume). Yes, falling leaves are beautiful; yes, scarves and boots are a nice change of pace; yes, crisp, clean mornings and dynamic trail runs are much appreciated; but pumpkin takes the cake.

Speaking of cake, I decided to exemplify this love of pumpkin into my favorite food-form: cupcakes.

These pumpkin cupcakes are heavy on the pumpkin flavors. Using canned pumpkin in conjunction with the pumpkin pie spice and the sweet molasses from the brown sugar (not to mention the pumpkin pie frosting) mean these cupcakes are pure fall happiness in cake form.

I chose to use flax eggs in this recipe, but I am assuming vinegar+soymilk (buttermilk) or egg replacer would work just as well. You can also use roasted pumpkin - just puree it and sub it in for canned pumpkin. Also, if you are looking to cut down on the oil - sub out 1/4 cup oil for 1/4 cup applesauce. Whatever floats your boat.

Pumpkin Cupcakes
  • 2 "flax eggs" (2 tbsp. flax + 6 tbsp water)
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 3 tsp pumpkin pie spice
  • 1/2 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla

Preheat oven to 375 degrees.

In a small bowl, prepare your flax eggs. Place flax in bowl and then whisk in cold water. Leave in fridge for 10 minutes or so to thicken.

Meanwhile, in a large bowl, sift together all dry ingredients. When flax egg is prepared, fold in wet ingredients, including canned pumpkin. If batter is too thick, add a little bit of non-dairy milk until smooth.

Line cupcake tin with liners and pour batter into liners until about 1/2 - 3/4 full.

Place cupcakes in preheated oven and bake for 17-19 minutes, depending on your oven.

While the cupcakes are cooking, prepare your frosting!

Pumpkin Pie Frosting
  • 1/2 cup vegan nonhydrogenated shortening  
  • 1/2 cup vegan nonhydrogenated margarine (i.e. Earth Balance - I used the whipped) 
  • 3 1/2 cups powdered sugar 
  • 1/3 cup canned pumpkin
  • 3-4 Tbsp pumpkin pie spice
  • Splash of nondairy milk, if needed 
 In a stand mixer (preferably kitchen aid), beat the margarine and shortening together until fluffy.

Slowly add in powdered sugar and continue to beat for another 4-5 minutes.

Add pumpkin, spices and nondairy milk (if needed - add this last) and continue to beat for another 5 or so minutes or until light and fluffy and frosting-y!

Pipe frosting onto completely cooled cupcakes and be ready to get hit with fall flavors!


Ah! Wonderful :) Feel free to pair with a Hot Toddy, mulled wine or - best idea, yet - Pumpkin beer!

Live long and prosper! And enjoy this wonderful season we call fall. 

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