1 cup pure pumpkin puree
1/3 cup vegan mayonnaise
1/3 cup sugar
1/3 cup light brown sugar, packed
¼ cup rice (or other dairy-free) milk
1 tablespoon maple syrup
2 teaspoons pure vanilla extract
1 ¼ cups good quality all-purpose gluten-free flour blend
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
Dairy Free Cream Cheese Frosting
8 ounces vegan cream cheese substitute
½ cup dairy-free butter substitute
2 tablespoons maple syrup
4 cups powdered sugar
Orange food coloring gel (optional)
Orange food decorating gel (optional)
6 green gumdrops, cut in half (optional)
Preheat oven to 350 degrees. Line a 12 cup standard muffin tin with paper liners.
Whisk together the pumpkin puree, vegan mayonnaise, sugar, brown sugar, rice milk, maple syrup, and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet and whisk until fully combined. Divide the batter evenly among the prepared muffin cups, filling about 2/3 full. Bake for 18 – 22 minutes or until the tops of the cupcakes feel firm and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.
Combine the frosting ingredients in a mixing bowl and beat, starting on low, to combine. Once the ingredients have combined, increase the speed to medium-high and beat for 1 minute or until very smooth. If desired, add orange food coloring, a little at a time, until desired color is achieved.
Generously top the cooled cupcakes with frosting and smooth the top of the frosting into a roundish shape. Starting at the top of each cupcake, draw lines down to the cupcake liner in a spoke. Top each cupcake with a gumdrop half.
cuties is reminiscent of pumpkin pie, but in a cupcake. How fun is that? They are vegan thanks to my secret weapon for moist gluten-free cupcakes, vegan mayonnaise, which means they are also great for those on an egg or
dairy free diet as well.
These pumpkin cupcakes helped it feel a bit more like fall in these parts. In fact, I think I am going to crank up the air conditioning and put on a sweater. Then I am going to have another cupcake!