Pumpkin Spice Mini Cupcakes with Maple Cinnamon Cream Cheese Frosting

Happy Vegan MoFo!

It was a busy, busy week, followed by a busy, busy weekend. Somewhere in the chaos, I'd forgotten I'd signed up to make treats for the elementary school carnival. Yikes!

In a panic, I threw open the cupboards and pantry, scrambling to assemble the ingredients for my almost-famous Derby Gurlz Double Mocha Mini-Cupcakes with Coconut Almond Cream Cheese Frosting.

Now, the Sexy Vegan Mama family has two cars, and three drivers currently arm wrestling over who gets to drive them. Y'all might find it hard to believe, but arm wrestling is not my gift. That's how, when I realized I was out of both almond extract and cocoa powder, I was forced to improvise due to a lack of transportation to the grocery store.

The result - through a tremendous stroke of luck and a prayer - was fabulously Fall-ish, and completely scrumptious.

Pumpkin Spice Mini Cupcakes

1 2/3 c. unbleached flour
1 c. cane juice crystals or natural sugar
1 t. baking soda
1/2 t. fine sea salt
1/4 t. ground cloves
1/4 t. nutmeg
1/4 t. cinnamon
1/2 c. water
1/3 c. canola or olive oil
1 t. apple cider vinegar
1/2 c. canned pumpkin pie filling

Preheat oven to 350 degrees.

In a large bowl, combine flour, cane juice crystals, baking soda, salt, cloves, nutmeg and cinnamon.

Add water, oil and apple cider vinegar, mixing well by hand or with a stand mixer.

Beat in pumpkin pie filling and continue beating for two minutes or so; until batter is light and creamy.

Line mini cupcake tins with paper liners. Tip: Spray inside of papers with a small blast of non-stick spray before filling for easy cupcake removal after baking!

Fill cups about 2/3 full with batter.

Bake for 10 to 12 minutes, or until a toothpick inserted into middle comes out clean.

Makes 48 mini cupcakes.



Maple Cinnamon Cream Cheese Frosting


1/2 c. vegan stick margarine, firm (I use Nucoa)
4 oz. Tofutti Better Than Cream Cheese (half of an 8 oz. tub)
1 t. maple extract
1/2 t. ground cinnamon
About 4 c. vegan powdered sugar

In a large bowl, cream together margarine and cream cheese with a handheld electric mixer or stand mixer.

Add maple extract and blend well.

Beat in cinnamon.

Add powdered sugar, one cup at a time, until desired consistency is achieved.


Decorating Notes:

I used a Wilton #21 star tip to pipe icing onto my Pumpkin Spice Mini Cupcakes.

Hope you find these as frightfully fun as my family did (I had to make another batch for the carnival after most of the originals mysteriously disappeared. I suspect GHOSTS... EEEEEEK!)!

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