Happy Vegan MoFo! :)

Today is World Vegetarian Day as well as the beginning of the 

Vegan Month of Food! =)

I'll try to post especially many recipes and food pics this month! ;)

~*~*~

To start out, a few friends on Facebook have been asking for the recipe 

of the Pumpkin Cupcakes with Cinnamon Icing of which I've posted a pic on FB as well as here if you've read yesterday's post. If not, here it is again ;-) 

I can't take credit for the recipe, however!!! I've come across the recipe on another vegan blog and truly wish I'd have made a note in my printed copy from whom it is!.. [If anyone out there recognizes this recipe as their own, a big "Thank you!" from me!!!]

Pumpkin Cupcakes with Cinnamon Icing

makes 12 regular sizes cupcakes

1 1/4 c fresh cooked [or canned] pumpkin

1c sugar [I used 1/3 c and it's still plenty sweet]

1/4 c oil [I used coconut oil]

1/4 c soy milk [or any other plant milk, I love almond!]

1 tsp vanilla extract

1 1/4 c flour (white, unbleached)

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg*

1/4 tsp cloves*

[*I used 1 tsp pumpkin pie spice since I ran out of the above]

1/4 tsp salt

Preheat oven to 350 degrees F (or 180 degrees C), grease muffin tins.

In a large mixing bowl, whisk together pumpkin, sugar, oil, soy [or other] milk and vanilla.

In a medium bowl, sift together flour, baking powder, baking soda and spices.

Add dry ingredients to wet; mix until just moistened.

Pour into muffin tin [I use an ice cream scooper, makes the perfect portion per cupcake IMO] and bake for 20-22 min. or until a toothpick inserted into the center comes out clean.

In the meantime, stir together all icing ingredients until smooth.

Drizzle cupcakes with icing and refrigerate to set.

Icing:

1 c powdered sugar

1 tsp cinnamon

2 1/2 tbsp vegan margarine, melted [I use coconut oil]

1 tbsp soy [or other plant] milk

1/4 tsp vanilla extract.

Buon Appetito! =)

Edit: I made the 2nd batch today with 50/50 pumpkin/sweet potato since I didn't have enough pumpkin left (gotta love when the only store that carries canned pumpkin is out of it since months!..*sigh*) so I used a part of the baked yam/sweet potato and colored the frosting orange this time too.

It tasted just as good! ;-)