Fall for Pumpkin Cupcakes
After countless bake tests I finally found the one recipe that beats all the rest. These are some of the best cupcakes I've ever ever ever had.
INGREDIENTS:
- 1/3 cup mild flavoured oil
- 3/4 cup granulated sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp all spice
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1 cup natural canned pumpkin puree (not boxed as it is too dry)
- 3/4 cup of chopped walnuts
DIRECTIONS:
1. Line muffin tin with cupcake liners and preheat oven to 350 degrees.
2. Whisk together oil, sugar, nondairy milk, and vanilla. Sift in flour, baking powder, baking soda, cinnamon, and salt.
3. Gently whisk flour mixture until well combined. Mix in pumpkin, but do not over stir or the batter will become gummy and affect the end result. Then, fold in walnuts.
4. Fill liners 3/4 full. Bake for 14-20 minutes or until toothpick comes out clean.I would keep a careful eye on these and take them out a little early (as soon as the top is firm enough when touched)
5. Transfer to a wire rack to let cool completely then decorate.
6. For the frosting blend 1 cup of softened vegan butter with 3 - 4 cups confectioners sugar and 1/4 cup of real maple syrup until smooth. Add 1 to tsp of cinnamon and a pinch of nutmeg. Place in fridge to solidify slightly until you are ready to frost the cupcakes. Sprinkle cupcakes with chopped walnuts, cinnamon, shaved chocolate, etc.
