Pumpkin Cupcakes with Cream Cheese Frosting

Delicious and decadent cupcakes for special occasions. A classic bake with a vegan twist!

Recipe by Sunyata

Preheat oven to 350°F and lightly oil a 9” x 13” cake pan.

Ingredients

• 2 cups all purpose flour

• 1 cup coconut sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tbsp Ener-G egg replacer or cornstarch

• 1 tsp vanilla extract

• 3/4 cup safflower oil

• 1 + 1/4 soy or oat milk

• 8 oz. pumpkin puree

• 1 tsp ginger powder

• 1/4 tsp nutmeg

• 1/2 tsp cinnamon

Instructions

• In a medium mixing bowl, whisk all dry ingredients together.

• In a separate bowl combine pumpkin, oil, milk, and vanilla extract and whisk.

• Pour the wet ingredients into the dry and stir to combine.

• Pour batter into prepared pan.

• Bake at 350°F for 30 - 35 minutes.

• Cake is done when a toothpick inserted in the middle comes out clean.

• Allow to fully cool before frosting

Ingredients for Cream Cheese Frosting:

• 1 cup vegan cream cheese softened

• 1/4 cup vegan butter softened

• 2-3 cups organic powdered sugar, sifted

• 1 tsp vanilla extract

• 1 tsp oat milk

Instructions for Cream Cheese Frosting:

• Cream together the cream cheese, butter, and vanilla.

• Gradually begin adding powdered sugar, about 1 cup at a time, until a smooth and creamy frosting forms.

• Add oat milk or more sugar to either stiffen or soften the frosting depending on preference.

• Frost the cupcakes and enjoy!

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