Vegan Pumpkin Cupcakes

Are delicious!

and FUN to make!

• 1/2 cup coconut oil
• 1 cup brown sugar
• 1/2 cup applesauce
• 1 cup fresh or canned pure pumpkin
• 1 tsp pure vanilla extract
• 2 cup unbleached flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup soy buttermilk (add 2 tsp vinegar to 1/2 C soy milk and let curdle)

Preheat the oven to 350F. Makes 18 cupcakes.

1. In large bowl cream the coconut oil and sugar until light and fluffy (about 2-3 minutes).
2. Add the apple sauce and mix well.
3. Add the pumpkin puree and vanilla and beat until incorporated.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices.
5. Add the flour mixture and soy buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
6. Pour the batter into the prepared cupcake pan and bake for approximately 20 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool completely before frosting.
8. Frost with vegan chocolate glaze.

cupcake toppers from Sugar and Meringue