Vegan Pumpkin Cupcakes

A happy customer!

Daughter gets really excited when I make vegan treats because that means she can help out with all the steps!

My assistants! Helping me Decorate. For vegan cupcakes, many times, I will just buy Pillsbury frosting. It's dairy free, and saves me some time!



Just made these again for my youngest daughter's birthday!



My 2nd daughter told me excitedly the other day that it's officially fall!! Of course this means we need to start baking with pumpkin!

Tried this vegan pumpkin cupcake recipe and turned out pretty well! Bought it to a friend's house, and 3 out of 4 of the kids ate the whole thing! Think that's a pretty good sign. I used store bought frosting (Pillsbury- because only one that doesn't have milk). Was easy and fun to decorate with the kids! Its very good on it's own too without the frosting!

My batter only made 10 instead of 12. Baked for 18 minutes

Vegan Pumpkin Cupcakes (~ recipe by Ashley Adams)

Ingredients:

¼ cup plain almond milk or soy milk

1 t. cider vinegar

1 ¼ cup all-purpose flour

1 t. baking powder

½ t. baking soda

1/3 cup white granulated sugar

1/3 cup packed dark brown sugar

1 t. ground cinnamon

½ t. ginger

½ t. nutmeg

½ t. salt

½ cup pumpkin puree

½ cup canola oil

1 t. vanilla

Directions:
1. Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners and set aside.
2. In a small cup, combied the almond milk (or soy milk) and vingear. Allow mixture to rest for 5 minutes.
3. In a large mixing bowl, mix together the flour, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg, and salt. Set aside.
4. In another mixing bowl, mix together the pumpkin puree, canola oil, vanilla and almond milk-vinegar mixture.