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halloween

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Halloween Vegan Cupcakes – Carrot Cake with twist of Pumpkin and Maple Cinnamon Frosting by Sarah of Sugar Momas Camillus NY.

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Dry Ingredients:
2/3 cup flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
1/4 tsp ground cloves
whisk together

Wet Ingredients:
1/3 cup organic canola oil
1/3 cup vanilla soy yogurt
1/3 cup pumpkin puree (see prior video)
2/3 cup sugar (Florida Crystals)
1 tsp vanilla
Mix well
Slowly add dry ingredients and mix
1 cup finely shredded carrots
1/4 cup raisons
Spray cupcake liners and fill 2/3 full
preheat oven to 350 and bake for 25 mins or until toothpick comes out clean.

Maple Cinnamon Frosting:
1/2 cup Earth Balance Shortening
1/2 cup Earth Balance Buttery Spread
Mix until fluffy
2 tbsp soy or almond milk
3 tbsp maple syrup
4-5 cups confectioners sugar until consistency desired.
Let cupcakes cool and frost.
Dust with cinnamon.
Enjoy!

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More fall themed recipes.
Vegan pumpkin muffins.
Wet Ingredients:
3/4 cup pumpkin puree (from previous video)
1/2 cup pure maple syrup
1/3 cup melted refined coconut oil
1 tsp apple cider vinegar
1/2 cup apple cider

Dry Ingredients:
1 1/2 cups unbleached flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 tsp baking powder
1 tsp baking soda
whisk together

Pour wet into dry and lightly mix it together until flour disappears.
Add 1/2 cup chopped dates
Add to muffin tray.
Jumbo muffins take 20 mins for 350 degrees

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Fall is here and it’s such a great time of year. Let’s start with the basics and make some pumpkin puree which we can use in many other recipes.

You will need the following:
1 pie pumpkin
pinch of salt
refined coconut oil (to brush on)
1 tbsp molasses (if making something savory go with veggie broth)
1 tbsp pure maple syrup (if making something savory go with veggie broth)
cookie sheet & parchment paper
bake for 40 mins at 450 degrees

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