We had a potluck at work on Friday and I wanted to impress. I knew I wanted to work with pumpkin but I wasn’t sure what to bake! After much research I decided on Vegan Pumpkin Cupcakes with a Spiced “Cream Cheese” Frosting. I tested the cakes a few days before using whole wheat flour… My cupcakes turned into MUFFINS! Oh no! Good thing I had enough regular flour to bake with. When I baked the dozen for work I was so proud. My cakes rose! (Something that is very hard for vegan treats to do). The cream cheese frosting was a tad difficult for me, iI ended up using what felt like a ton of powdered sugar to help it set, but it turned out perfect. Ready to celebrate the holidays?
For the Cakes
1 cup canned pumpkin
3 Tablespoons pure maple syrup
¾ cup sugar
⅓ cup coconut oil (or canola), softened
¼ cup blackstrap molasses
Chia egg (1 tbsp chia + 3 tbsp water)
1 ⅔ cups unbleached all-purpose flour
1 ¼ teaspoons baking soda
2 teaspoon pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
1 teaspoon sea salt
1 teaspoon baking powder
⅛ teaspoon ground cloves
½ cup toasted chopped walnuts
For the Frosting
8 oz (1 container) vegan cream cheese
2 Tablespoons vegan butter
1 teaspoon vanilla
A LOT of powdered sugar
2 Tablespoons maple syrup
1 teaspoon pumpkin pie spice (more to taste)
Sprinkles of cinnamon (for garnish)
1)
Preheat oven to 350F (177C). Line a cupcake pan with cup liners. Toast the walnuts in a frying pan (watch carefully not to burn!) and set aside. Combine the pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and stir well. Stir in the toasted nuts. Scoop batter into cups (3/4 full), and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from pan.
2)
While it is baking, make the frosting. In a mixing bowl, whip together vegan cream cheese, vegan butter, vanilla, maple syrup, dashes of pumpkin pie spice. Add the powdered sugar until desired consistency is reached. Frost fully cooled cakes and sprinkle with cinnamon.
Preheat oven to 350F (177C). Line a cupcake pan with cup liners. Toast the walnuts in a frying pan (watch carefully not to burn!) and set aside. Combine the pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and stir well. Stir in the toasted nuts. Scoop batter into cups (3/4 full), and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from pan.
2)
While it is baking, make the frosting. In a mixing bowl, whip together vegan cream cheese, vegan butter, vanilla, maple syrup, dashes of pumpkin pie spice. Add the powdered sugar until desired consistency is reached. Frost fully cooled cakes and sprinkle with cinnamon.
