Recipes

Vegan Pumpkin Spice Cupcakes w/ Maple Icing

Ingredients:

• 1 cup plant milk
• 1 tsp apple cider vinegar
• 2 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 - 3/4 cup sugar
• 1/4 cup pumpkin puree
• 1/3 cup vegetable oil (you can use melted coconut oil for more dense cupcakes)
• 1 tsp vanilla extract (on sale until December 12th)
• 1 tsp pumpkin spice (on sale until December 12th)

Icing:

• 4-6 cups of icing sugar
• 1 tsp pumpkin spice (on sale until December 12th)
• 1-2 drops of maple extract
• 1/4 cup butter (at room temp)
• 1 tsp vanilla (on sale until December 12th)
• pinch sea salt

Directions:

1. Preheat oven to 350°F.
2. In a small bowl, mix plant milk and apple cider vinegar together. Set aside.
3. In a medium bowl, whisk flour, baking soda, salt, and pumpkin spice together.
4. In a large bowl, mix oil, sugar, pumpkin puree, vanilla, and apple cider vinegar/milk together until smooth. Slowly incorporate dry ingredients into the wet until you have a thick batter.
5. Line a muffin tin with cupcake liners and fill each cupcake 3/4 of the way full. Give them a tap on the counter to even them out a bit.
6. Bake for 18-25 minutes (keep a close eye around the 20-minute mark but resist opening the oven unless you absolutely have to or else they will deflate. Stick a toothpick into the middle of one cupcake, if it comes out clean, they are done.
7. Using an electric hand mixer, mix together the butter and 2 cups of icing sugar until smooth. Add in the vanilla, sea salt, and pumpkin spice. Continue adding more icing sugar cup by cup until your desired consistency is achieved. Keep in mind that if your butter wasn't fully softened when you started, that it will still soften a bit as it comes to room temperature. Wait until the cupcakes are fully cooled before decorating them.

Thanks to @kaitlyndickie