Alright, people. This recipe is probably the closest thing to a cake recipe you are going to see on this site. Because, while I can’t get on board with regular cake or cupcakes, I’m pretty much down with anything pumpkin. These are also slightly healthified because of the applesauce and whole wheat flour. I took that as a green light to stuff my face with them all weekend.
Vegan Pumpkin Bars/Cupcakes with “Cream Cheese” Frosting
makes 24 cupcakes or approx. 32 bars
1 15 oz. can pumpkin puree
1/2 cup applesauce
1/2 cup vegetable oil
4 egg replacer eggs (I used Ener-G brand)
1 cup brown sugar
1 cup sugar
1 cup unbleached flour
1 cup whole wheat flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 tsp. pumpkin pie spice
Preheat oven to 350°. In a large bowl, mix together the pumpkin puree, applesauce, oil, egg replacer eggs, and sugars. In a separate bowl, mix together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Add the dry ingredients to the wet. When fully mixed, pour into muffin cups or pan (I poured half the batter into 12 muffin cups and the other half the batter into a 9 x 9 pan). Bake for 30 minutes.
“Cream Cheese” Frosting
1 8 oz. container Tofutti Better Than Cream Cheese (softened)
2 tbsp. Earth Balance Natural Spread (softened)
1 tsp. vanilla
2 cups powdered sugar
Mix all of the ingredients together. Spread on cupcakes or bars.
These are insanely delicious. I wasn’t lying when I said I stuffed my face with them all weekend – I made them Friday night and have eaten a good 10 bars/cupcakes since then. Awesome.
*Note to self – give away 3/4 of the batch next time.
So, get going and make these babies pronto!