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Not sure if you guys noticed, but I have this thing with pumpkin, I kinda love it. And by kinda I really mean that I love it a whole lot. I found one store that has tons of canned pumpkin and it's not even September yet. That's a good sign in my book. It's still a bit too early for sugar pumpkins to be out, but as soon as they are I will be making my own fresh pumpkin puree, but until then I will be the lady who buys 12 cans of pumpkin at a time. So what?
Pumpkin Pie Cupcakes
1 1/2 C flour
1/2 ts baking powder
1/2 ts baking soda
Pinch o' salt
2 TS ground cinnamon
1 150z can pure pumpkin
1 TS pure vanilla
1/4 C almond milk, or whatever you prefer
1/3 C canola oil
1 C light brown sugar
Maple Buttercream
1/4 C margarine ( I used earth balance vegan butter)
1/4 C shortening (I used earth balance natural)
2-3 C organic powdered sugar
2 TB pure maple syrup
1 TB almond milk
Preheat oven to 350 degrees. Line a muffin pan and set aside. In a medium bowl whisk together flour, baking powder, soda, and cinnamon. In a large mixing bowl, whisk together pumpkin, sugar, oil, soy milk, and vanilla.
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Add dry ingredients to wet, mix until just combined. Fill muffin tins and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
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To make the frosting cream together the butter and shortening. Add the powdered sugar 1/2 cup at a time until desired consistency and sweetness. Beat in the vanilla and maple syrup. If still too stiff, then add the milk.
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Mmmmm! Out of all the cupcakes I've ever made these have to be my favorite. I've made a lot of cupcakes too, so I kinda know what I'm talking about ;) With that being said, you need to make these right now!
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