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.
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.
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.
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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