Meatless Mondays – Pumpkin Spice Cupcakes with Cinnamon Sugar Icing

All I have to say is yum, these are delicious.  I adapted a recipe called Pumpkin Squares off All for the cupcake recipe and then worked out an icing recipe on my own. I hope that you enjoy these as much as I do!  As always these are gluten free, dairy free and vegan.

Makes about 16 cupcakes.
Cupcake Ingredients:

14 ounce can of pumpkin puree
2 cups sugar
4 tablespoons ground flax seed
3/4 cup water
3/4 cup vegetable oil
1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup soy flour
1 tsp xanthan gum
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt

Icing Ingredients:
1 cup brown sugar
2 teaspoons vegan margarine
1/2 cup non-dairy milk
2 cups icing sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

Cupcake Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat cupcake tray with cooking spray.
2. In a medium bowl, mix together the flax seed, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
3. Spread evenly into the prepared pan and bake for 25 to 30 minutes. The cupcakes should spring back to the touch when done and a toothpick inserted into the middle of one should come out clean. Allow to cool before frosting.

Icing Instructions:
1.  In a small saucepan combine brown sugar, margarine, cinnamon, cloves, salt, and dairy milk.  On low heat, stirring often, warm up mixture just enough to let sugar dissolve completely.  Remove from heat.
2.  Once the mixture is cool, gradually stir in icing sugar until it reaches the consistency your desire.  Depending on how long you warmed the sugar mixture you may have more or less water than someone else making this recipe.  If you need more than the two cups of icing sugar add another 1/4-1/2 teaspoon of salt to cup the sweetness.



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