Give Thanks for Vegan Pumpkin Spiced Cupcakes!

Pumpkin, pumpkins, everywhere! While pumpkin pie is a traditional staple at everything thanksgiving table, why not mix it up this year? I baked these moist, not too sweet, pumpkin cupcakes for my husband's birthday and they were a hit! I filled them with a pumpkin butter, topped them with a maple cream cheese frosting, and then sprinkled them with toasted, candied walnut pieces, a little bit of candied ginger, and a dusting of cinnamon.

If you'd like, you could also make these as muffins. Substitute some of the flour with whole wheat and leave off the toppings for a seasonal breakfast treat.

Below is the recipe for the cake. Just use your favorite frosting and filling to give it your own personal touch! Tip: The cupcakes are actually better if made a day or two ahead of time and kept in the fridge; they become more moist as they sit!

The cupcakes being filled with pumpkin butter!

Moist Pumpkin Cake or Cupcake Recipe (vegan, eggless)

Ingredients

• 3 cups AP flour

• 2 cups sugar

• 
3 tablespoons cinnamon
• 2 TB pumpkin pie spice
• 1 tsp salt

• 2 tsp baking soda

• 2 TB molasses
• 2 cups of puree
d pumpkin
• 2 cups water
• 
½ cup vegetable, canola, or other mild-flavored oil
• 2 TB apple cider vinegar
• 
2 tsp vanilla extract

Directions

1. Preheat oven to 350 and line cupcake tins with liners.
2. In a large bowl, whisk together dry ingredients.
3. In another small bowl, mix together molasses, pumpkin and water. Set aside.
4. Make three divots in your dry ingredients. In one, add oil, in the next add vinegar, and in the last, add vanilla. Pour the water/pumpkin mixture on top and mix together ingredients until combined.
5. Fill cupcake liners 2/3 full and bake for about 18-20 minutes or until done. Let cool and then decorate as desired.