2 cups canned pumpkin puree
5 oz canola oil
1 1/2 cups turbinado sugar
1/2 cup non dairy milk (I used oat)
2 tsp. vanilla extract
Zest of a orange
3 tablespoons fresh orange juice
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
For the frosting:
2 1/2 cups organic confectioner’s sugar (sifted)
8 ounces vegan cream cheese
1/3 cup vegan butter
1 scant tablespoon maple syrup
1 tablespoon fresh orange juice
Pre heat the oven to 375F
Line cupcake tray with paper liners – this recipe makes approximately 20 cupcakes
In a large bowl combine the flour, baking powder, cinnamon and salt.
In another bowl combine the pumpkin puree, oil, sugar, milk, vanilla extract, orange zest and juice.
Pour the wet ingredients into the dry and gently stir to combine.
Scoop the batter into the cupcake trays and bake until risen and golden and bounce back after gently pressing on the top of the cupcakes. About 20 minutes.
To make the frosting:
Place all the ingredients in a large bowl and beat with an electric mixer until smooth. If the consistency is too soft add a little more confectioner’s sugar. If it’s too thick add a little more orange juice.