I’ll be honest. These little babies were so dang delicious, it even surprised me! And I really love my cupcakes! Completely moist and totally yummy. The “cream cheese” icing tastes EXACTLY like the real thing, and I oughta know… I used to live on the stuff! It makes the perfect compliment to this warm, lovely pumpkin spiced cupcake. Mmmmm.
I’m not the biggest pumpkin fan, though (I know, I know… the horror!), but I do like the occasional pumpkin-themed treat in the fall. I recently made my mom’s incredibly moist and delectable vegan pumpkin bread with chocolate chips, and I had about a cup of leftover canned pumpkin I had frozen for future use.
Welcome to the future!
We were having a small family get-together for my Dad’s belated 68th birthday, and I needed to make some kind of cake or cupcakes. On my dad’s actual b-day, I made him his favorite German Chocolate Cake with a vegan & nut-free twist, which was a complete hit! (But I’ll admit, more effort than I wanted to go to for this get-together a couple weeks later.)
When I’m in a hurry, I always bake cupcakes.
They’re just easier. They don’t take as long to bake, and of course, the decorating is almost always simpler. My kids had their school’s Fall Festival that morning, so I wasn’t going to have much time to whip up the dessert for Dad’s party in the afternoon. After making allergy-friendly Rice Krispie and Cheerio Treats for the festival bake sale, I was in no shape to make a multi-layered cake.
I found this recipe for non-safe pumpkin cupcakes with cream cheese icing, and they looked so cute (and yummy), I knew I had to try and make it safe.
Lucky for me, it was easy!
All I had to do was replace the eggs with my “egg-replacer” concoction, as follows:
1 tsp baking powder + 1½ Tbsp oil + 1½ Tbsp water = 1 egg
For the icing, I replaced regular cream cheese with Tofutti’s Better Than Cream Cheese, used dairy-free margarine in place of butter, and I ended up nearly doubling the powdered sugar to get the icing to thick piping consistency. I think the non-dairy cream cheese must whip up a little thinner than dairy-based. No problem, though. It tastes AMAZING!!!!
I decided to make a regular recipe (12 cupcakes worth), but only make 6 regular-sized cupcakes and make the rest mini-cupcakes… which would be 24 minis. It just seemed like maybe they would last longer that way. I figured a couple people would eat the big ones, but knowing my family, several of us would be “too polite” to grab a big one, and instead just eat a couple minis.
I was wrong.
The big ones were gone in nothing flat. Those that opted for minis ate 4-5 of them each. Oops. I should have made a double batch. Take note.
Like I said, I even surprised myself with how scrumptious they ended up being. I’m totally kicking myself for not making extras about now! Perhaps I’ll just pick up another can of pumpkin at the store this week…
- 1 1/2 cups + 2 Tbsp flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2/3 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup canola oil
- 2 eggs' worth of "egg replacer" (1 tsp baking powder + 1½ Tbsp oil + 1½ Tbsp water = 1 egg)
- 1 cup canned pumpkin puree
- 1 tsp vanilla
- 8 oz dairy-free cream cheese, room temp
- 1/2 cup dairy-free margarine, room temp
- 5 cups powdered sugar
- 1/2 tsp vanilla