Instead of eating turkey this Thanksgiving, why not eat a tray of cupcakes? I totally would.
8 ounces Tofutti Cream Cheese
1/2 cup pumpkin puree, preferably fresh
3 tbsp soy butter
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp almond extract
5 cups confectioners sugar (Wholesome Sweeteners makes organic powdered sugar)
In the bowl of a standing mixer with the whisk attachment, combine the cream cheese and butter and mix until smooth. Add in the extracts and spices. Slowly add in the confectioners sugar and mix until well incorporated. Store in the fridge for an hour or two before using if you want a firmer frosting.
1 1/4 cup all-purpose flour
1 cup beet sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 cup pumpkin puree, preferably fresh
1/3 cup safflower oil
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp fine sea salt
Preheat the oven to 350 degrees F.
In a large bowl, combine the pumpkin puree, sugar, oil and vanilla extract. Stir. Sift in the flour, baking powder, baking soda, cinnamon, nutmeg and sea salt. Stir to combine, but don’t over mix. Line a muffin tin with cupcake liners and distribute the batter evenly. Bake at 350 degrees F for about 25 minutes or until a toothpick comes out clean. Remove from the oven and allow the cupcakes to rest in the pan for about 5 minutes until transferring to a cooling rack. Allow them to cool completely before frosting.