This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SameSilkySmoothTaste #CollectiveBias
These Vegan Pumpkin Cupcakes are perfect for fall and the holiday season. You won’t be able to resist these delicious cupcakes!
A frosting bag hasn’t always been my best friend.
For example – these Key Lime Pie Cupcakes: https://www.instagram.com/p/BGvH-jaGavA/?taken-by=emotionalbaker I had so much trouble getting a decent “swirl,” but I was determined to! I constantly wiped off frosting and tried again.
Example 2: Wilton Cake Decorating Class. Let’s just say I was not the star of the show!
Example 3: Layer cakes. (see this, this or this!) I’ve always dreamed of making a perfect layer cake, but the day has not happened. I don’t think I’m destined to be a jaw dropping baker.
But for some reason, when I picked up the piping bag for these Pumpkin Cupcakes, the frosting magically flowed out of the bag with ease. Well, of course the cupcakes weren’t perfect, but they were pretty good compared to my typical results.
Why is that?
Is it because I haven’t picked up a bag in a year – & the last time I practiced and practiced?
Or was it just luck? Or maybe it was Silk® Vanilla Almondmilk? 😉
Silk® Almondmilk has a new silky smooth taste you’ll love. Also, it’s dairy free and has 50% more calcium than dairy milk. This is my new favorite dairy free milk!
I can’t wait to use it in all my favorite seasonal recipes this holiday season – like Sweet Potato Casserole Steel Cut Oatmeal, Pumpkin Chocolate Chip Bundt Cake and Sweet Potato Cake.
It’s especially delicious in these Pumpkin Cupcakes. With the addition of spices, pumpkin and Silk® Vanilla Almondmilk, these are irresistible!
This Almondmilk can be found at Walmart in your store’s dairy section.
Are you good at decorating cupcakes? Do you have any tips?
Ingredients
- 1.25 cups all purpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 3/4 cup pumpkin
- 2/3 cup Silk® Vanilla Almondmilk
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup margarine
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp + 1 tsp Silk® Vanilla Almondmilk
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
- In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cloves. Set aside.
- In a large bowl, combine pumpkin, almondmilk, oil and vanilla extract. Fold dry ingredients into wet and mix until most lumps are eliminated.
- Divide batter among muffin tin.
- Bake for 18-22 minutes or until firm and a toothpick inserted in the center comes out clean. Allow pan to cool on wire rack.
- Beat margarine. Add powdered sugar, beat. Add vanilla extract, beat. Add almondmilk one tsp at a time until frosting forms.
- Pipe frosting on cupcakes and top with sprinkles, if desired.
I can never say no to a pumpkin muffin, much less a cupcake. So adorable!
These look amazing! We love pumpkin desserts at my house!
I love how gorgeously domed these cupcakes are!! And not to mention they sound deeelicious! We love silk almondmilk at our house – I go through so many each week just for smoothies alone! haha
Oh my gahh, your frosting skills are a billion times better than mine, girlfriend! Seriously, have you seen these cupcakes!?!? These are GORGEOUS!!!! I just found a love for all things pumpkin, so these cupcakes NEED to happen in my kitchen! SO YUM! Cheer!
These cupcakes look so delightful and mouth-watering. Excellent recipe for a party, Megan! Do you use ground cinnamon?