Happy World Vegan Day!

I say we celebrate with cupcakes!

Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting

Based on a recipe by About.com

  • ¼ cup plain almond milk or soy milk
  • 1 teaspoon cider vinegar
  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup white granulated sugar
  • 1/3 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup pumpkin puree
  • ½ cup canola oil
  • 1 teaspoon vanilla
  • Pumpkin Cream Cheese Frosting

Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners and set aside.

In a small cup, combied the almond milk (or soy milk) and vingear. Allow mixture to sit for 5 minutes.

In a large mixing bowl, mix together the flour, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg, and salt. Set aside.

In another mixing bowl, mix together the pumpkin puree, canola oil, vanilla and almond milk-vinegar mixture.

Add the wet ingredients to the dry, mixing until just combined. Divide the batter into the cups, filling each liner about ¾ full. Bake for 16 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool completely before frosting.

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