Pumpkin Cupcakes

We LOVE to cook with pumpkin and all of our kids gobble up just about anything baked. Pumpkin is a great source for dietary fiber, Vitamins A, C and E, amongst other things!

1/4 cup plain soy or almond milk
1 tsp cider vinegar
1 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup white granulated sugar
1/3 cup packed brown sugar
1/4 cup finely chopped cashews (optional)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup pumpkin puree
1/3 cup canola oil
2 Tablespoons dairy-free sour cream
1 tsp vanilla extract
1/4 cup margarine, room temperature but not melted
1 1/2 cups powdered sugar
1 tsp vanilla extract
1 tsp soy or almond milk
Blend all ingredients together with a mixer until smooth.
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners and set aside. In a small cup, combine the soy (or almond) milk and vinegar. Allow mixture to rest for 5 minutes. In a large bowl, mix together the flour, baking powder, baking soda, sugars, ground cashews (optional), cinnamon, ginger, nutmeg, and salt. Set aside.
In another mixing bowl, mix together the pumpkin puree, oil, sour cream, vanilla and soy-vinegar mixture. Add the wet ingredients to the dry, mixing until just combined. Divide the batter into the cups, fill each liner until 3/4 full.
Bake for 16-20 minutes (until a toothpick inserted comes out clean). Cool completely before frosting.
Enjoy! Can you believe these are dairy free…actually Vegan?!

About Sarah Lundgren

child of God. married to my best friend. mommy of 4 treasures. at home with my babies.

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