- VEGAN GLUTEN-FREE PUMPKIN PECAN CUPCAKES

INGREDIENTS

- v e g a n ,   g l u t e n - f r e e   p u m p k i n   c u p c a k e s
1 cup Bob's Red Mill gluten-free flour 

3/4 cup white rice flour

or you can just use 1 3/4 cups of regular all purpose flour if you don't care about making it gluten-free
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses

1/2 cup chopped pecans

- v e g a n    v a n i l l a   c i n n a m o n   b u t t e r c r e a m

1/2 cup Earth Balance Vegan Buttery Stick, or any other vegan butter substitute - room temperature

1 box or 3 1/2 cups of powdered/confectioners sugar

2 teaspoons vanilla

Anywhere between a few tablespoons and 1/4 cup of soy milk - don't worry, I'll explain

2 teaspoons cinnamon

INSTRUCTIONS

- c u p c a k e s
Pre-heat your oven to 400 degrees F and line your muffin pan with liners [I like parchment paper liners because nothing sticks to them]

In a large bowl mix together  flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Fill each cupcake liner about 2/3 full, and bake for 15-18 minutes, until a toothpick inserted into the cupcake comes out clean.

- i c i n g
To save time you can make the icing while the cupcakes are baking in the oven. 

So for this icing you really need either a stand or handheld mixer. I suppose you could mix this by hand, but you probably wouldn't be able to get a fine, smooth consistency.

Start with the butter. Put it in your mixer and mix on high until the butter smooths out to a creamy consistency. Then add the vanilla and slowly add the powdered sugar. Be careful when mixing in the sugar, if you pour all the sugar in and then turn the mixer on high, you'll be completely covered in sugar, and so will your kitchen. Slowly work it in, and then once it's getting incorporated turn the mixer on medium/high and give it a few minutes to mix. Then add the cinnamon and mix until it's combined.

We know it's summer and pumpkin flavors are kindof out of style by now, but we love pumpkin all year round! We hope you do too!

love,

- t h e   3   o f   u s