Pumpkin Cupcakes...more things to make with your squash puree.

Cupcakes before frosting.

Since I made 12 cups of squash puree from that amazing Blue Hubbard squash I wanted to find more ways to use it.

I decided to make these cupcakes to bring to my yoga class since they had all seen the squash before it's demise. My yoga teacher is a vegan hence these are vegan cupcakes.

I modified a recipe from Vegan Cupcakes Take Over the World. When I first read their recipe I had two major complaints, first off the recipe began with a cup of canned pumpkin...if you must I suppose that can work. There other thing was the addition of chocolate chips, YUK !! Why do people do this ??? Personally I can't stand pumpkin and chocolate together, it's a travesty but again if you must...

Pumpkin Cupcakes My Way !!

Preheat oven to 350 F. Line a muffin tin with cupcake liners.

This recipe makes a dozen but I doubled it with no problem.

Ingredients:

Into a bowl mix together.

1 cup pumpkin or squash puree

1/3 cup canola oil

1 cup granulated sugar

1/4 cup soy milk

1 teaspoon vanilla extract

In another bowl sift or stir with a whisk:

1 1/4 cup all purpose flour

1/2 teaspoon of baking powder

1/2 tsp. baking soda

1/2 teaspoon cinnamon powder

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon salt

 

Mix the two bowls together with a fork not a mixer.

Once they are well combined pour the batter into the cupcake papers.
Bake for 22 to 24 minutes.
When they are done remove to a wire rack to cool completely. Don't eat them warm they surprised me by being gummy until they had cooled completely.
I frosted them with a little cinnamon icing, mix together:
1/2 cup powdered sugar
1/2 teaspoon cinnamon

Add:
1 tablespoon soy milk
1 tablespoon melted margarine
1/2 teaspoon vanilla extract
Mix together until smooth, dribble onto cupcakes with a spoon or use a small plastic bag to pipe it onto the cupcakes in lines or zigzags.

The yoga class were amazed by how good they tasted :-)