For this week’s featured vegetable, I wanted to share a dessert recipe. Ordinarily I would share a meal idea, but this week is an exception since Thanksgiving is coming up!
Pumpkin anything, especially with cinnamon, is insanely good. It’s also fat free, cholesterol-free, sodium-free, and an excellent source of vitamins A and C.
I initially made this for a Halloween-themed dinner with friends:
I modified a recipe I found online so that you wouldn’t have to convert from grams to cups, and made sure all my ingredients were proportional. It was already dairy-free, but I also made it soy-free! (Sadly this is not gluten-free).
Here’s what you need (makes 10 normal cupcakes):
For the cupcakes:
- 1 1/3 cups of all-purpose flour
- 1 cup of sugar
- 2 tsp baking powder.
- 1/2 tsp baking soda.
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup of almond milk
- 1/2 cup of pumpkin puree (canned works just fine)
- 2/3 cup canola or vegetable oil
- 1/3 cup chopped walnuts
- Preheat oven to 350°.
- In a large mixing bowl mix together all the dry ingredients (flour, sugar, baking soda, salt, cinnamon and baking powder).
- Chop walnuts into small chunks.
- Add in the almond milk, pumpkin puree and oil to the dry ingredients mixture.
- Mix with your electric whisk/stand mixer. Fold in chopped walnuts.
I also made my own vegan vanilla frosting, which is super easy and very tasty.
All you need is:
- 1 1/2 cups powdered sugar
- 1/4 cup vegan butter (I like Earth Balance, Soy-Free)
- 1/2 tablespoon vanilla extract
- 2-3 tablespoons water
Use an electric mixer and spread frosting onto cooled cupcakes.