Vegan Pumpkin Cupcakes with Maple Cream Cheese Frosting

So I jumped the gun a teensy bit for Thanksgiving. Fall is my favorite season, mostly because it involves pumpkin desserts! As a kid, I reveled in pumpkin pie and got as much of it as I could while it was still in season, and was always heartbroken when the holidays had come to an end and pumpkins were no longer incorporated into every dessert imaginable.



In this vein, I decided to make pumpkin cupcakes. While I love pie, it is a pain in the ass to make, especially to make photogenically. Besides, there will probably be pie on Thanksgiving, but probably not cupcakes.



These came out wonderfully moist and deliciously spiced. The "cream cheese" frosting is very rich, so use sparingly. (I didn't realize just how rich it was, so in these pictures I loaded it on!)



They were a mouth-watering predecessor to the Thanksgiving feast. Hope you all enjoy and have a good holiday!

Ingredients:

1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 Tbsp apple cider vinegar
1 tsp vanilla
1/2 cup pumpkin
1/2 almond milk (or soy milk)

1/2 cup Earth Balance butter at room temperature
8 oz. vegan cream cheese at room temperature
2 Tbsp pure maple syrup
1 pound confectioners sugar

Additional cinnamon for dusting, optional

Directions:

Preheat the oven to 350 degrees.

Sift together the dry ingredients. (This does not include sugar.) Set aside.

Mix oil and sugar together. Add apple cider vinegar, vanilla, and pumpkin. Mix until incorporated. Mix in flour mixture until a smooth batter forms. Add the almond milk and mix until incorporated.

Pour into greased cupcake tin so that all tins are equally filled. Bake for about 25 minutes, or until toothpick inserted in the middle of each cupcake comes out clean.

Let cool for about five to ten minutes, then transfer to cooling rack.

While they are cooling, prepare the frosting. Mix butter, cream cheese and maple syrup until smooth. Add confectioners sugar and mix until smooth. If frosting looks too soupy, add more confectioners sugar by the quarter cup until desired consistency is reached.

Frost cupcakes and sprinkle with cinnamon, if using. Devour immediately.

Questions and comments are always appreciated!