It is so hard to believe, but the pumpkin season is just about here. When I think of pumpkins, I think of clean crisp air. When I think of pumpkins, I also think of candy. I suppose this is because of Halloween. Well, instead of waiting for the candy filled day and then overindulging, try this alternative. This pumpkin cupcakes recipe is both vegan and fat free. You can conquer your craving for sweets without feeling conquered.
Pumpkin Cupcakes Recipe*
2 cups whole wheat or whole wheat pastry flour**
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 15-ounce can solid-pack pumpkin
1/2 cup raisins
Guilt Free Frosting
12 1/3 ounces tofu, low-fat silken
1 1/2 tablespoons orange zest
3/4 teaspoon orange extract
1/4 cup brown rice syrup
1/4 cup maple syrup
Mix all ingredients until smooth. After you spread onto cooled cupcakes, refrigerate so the frosting sets.
1) Preheat oven to 375°F.
2) Sift dry ingredients together ( baking powder, baking soda, salt, sugar, flour, cinnamon, and nutmeg) in a large bowl.
3) Add pumpkin, 1/2 cup of water, and raisins. Do not over stir. Just stir light until everything is mixed.
4) Prepare cupcake cups by lightly spraying with your choice of oil or non-stick spray.
5) Spoon batter into cups. Be sure to not over-fill. Fill to just below the tops of the cups.
Bake 25 to 30 minutes. Remove from oven and let stand 5 minutes. Remove cupcakes from pan and cool on a rack. Once cooled, top the pumpkin cupcakes with the delicious frosting.
This is an easy pumpkin cupcakes recipe that the whole family or classroom will enjoy. If you like, you can add a finishing touch by adding orange food dye to the frosting. You can have even more fun by setting aside a small amount of the frosting and dying it black. You can then use that to make pumpkin faces by adding eyes and mouths.
*Ingredients for Pumpkin Recipe by Amy Lanou, Ph.D.
**Warning-celiacs, not gluten free-