Pumpkin Spice Cupcakes With Cream Cheese Frosting

Happy World Vegan Day! Today kicks off my plant-based holiday cooking series. You’ll be able to find all my posts on Instagram under #TheHolidayVegan. As a vegan, it gets tricky when it comes to holiday food. From now until Thanksgiving, I will be sharing traditional holiday meals made plant-based. I’m hoping to tackle yummy goodies like pumpkin pie, pecan pie, swiss rolls, truffles, cupcakes and even some savory meals like loaded mashed potatoes, vegan meat loaf, sweet potato casserole, corn bread and much more.

In the meantime, here’s my first recipe! These pumpkin spice cupcakes with cream cheese frosting are what dreams are made of.

BATTER

• 1 1/4 regular flour

• 1 tsp. apple cider vinegar

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1/4 tsp. salt

• 1/4 cup pumpkin puree (unsweetened)

• 1/2 cup coconut sugar

• 1 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/2 tsp. ginger powder

• 1/4 cup grape-seed oil (or any veggie oil)

• 1 tbsp. vanilla extract or powder.

• 1/3 cup almond milk

FROSTING + GARNISH

• 1 cup raw cashews

• 2 cups of water

• 1/2 tsp. lemon juice

• 1 tsp. vanilla extract or powder

• 3 tbsp. almond milk

• 2 tbsp. Kite Hill plain cream cheese (optional)