1 cup pure pumpkin puree
1/3 cup Vegenaise
1/3 cup sugar
1/3 cup light brown sugar, packed
¼ cup rice or lactose free milk
1 tablespoon maple syrup
2 teaspoons pure vanilla extract
1 ¼ cups good quality all-purpose gluten free flour blend
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
Dairy Free Cream Cheese Frosting
8 ounces Vegan Gourmet cream cheese or lactose free cream cheese
½ cup dairy/lactose free butter
2 tablespoons maple syrup
4 cups powdered sugar
Preheat oven to 350 degrees. Line a 12 cup standard muffin tine with paper liners.
Whisk together the pumpkin puree, Vegenaise, sugar, brown sugar, rice/lactose free milk, maple syrup, and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet and whisk until fully combined.
Divide the batter evenly among the prepared muffin cups, filling about 2/3 full. Bake for 18 – 22 minutes or until the tops of the cupcakes feel firm and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
Combine the frosting ingredients in a mixing bowl and beat, starting on low, to combine. Once the ingredients have combined, increase the speed to medium-high and beat for 1 minute or until very smooth. If desired add orange food coloring, a little at a time, until desired color is achieved.
Generously top the cooled cupcakes with frosting and smooth the top of the frosting into a roundish shape. Starting at the top of each cupcake, draw lines down to the cupcake liner in a spoke. Top each cupcake with a gumdrop half.
Recipe adapted from: Good Food