Vegan pumpkin cupcakes

• Vegan

• Produce

  • 1 tsp Ginger
  • 1 tsp Ginger, ground
  • 1 can Pumpkin puree

• Canned Goods

  • 2 cans Coconut milk

• Condiments

  • 1 tsp Agave nectar
  • 4 Egg replacers
  • 1 cup Vegan butter

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Clove
  • 1 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt, Coarse

Found on veganchowdown.com

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon clove
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) vegan butter, melted and cooled
• 4 egg replacers
• 1 can (15 ounces) pumpkin puree
• 2 cans of coconut milk
• 1 tsp of agave nectar (or more if youd like)
• 1 tsp of ground ginger (optional)

Directions

• Preheat the oven to 350F.
• Line the cupcake pan(s) with liners. Set aside.
• In a large mixing bowl, whisk together the melted butter, egg replacers, and sugars together until incorporated.
• To the wet mixture, add the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and clove. Whisk until all ingredients are well combined.
• Whisk in the pumpkin puree.
• Divide the batter evenly among the liners, filling each about 3/4 full.
• Bake for about 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
• Remove from the oven and let it cool a bit so they are easier to handle. Transfer the cupcakes to a wire rack to cool completely before frosting.
• Open the two cans of coconut milk without tilting or shaking them. Using a spoon, take out the solid parts and transfer to a large bowl. Remove all the solids until you reach the liquid part. Save the liquid for future use.
• Using an electric hand mixer or stand mixer with a whip attachment, whip on medium/high until the cream becomes light, fluffy, and stiff. It took me about 4 minutes to reach the desired consistency.
• Add the agave nectar and ginger. Mix well then taste test it and add more nectar and / or ginger if needed.
• Spoon the whipped cream into the piping bag with a piping tip attached. Pipe swirls of the cream on top of each cupcake.
• Dust the tops lightly with ground cinnamon. I placed the container of cinnamon about 12 above each cupcake. With my index finger I tapped the container firmly, only once each time, to sprinkle the cinnamon on top of the frosting. I did two taps per cupcake to cover most of the cupcake.
• Serve immediately or refrigerate until ready to serve.