Ingredients
- ¼ cup soy milk
- 1 teaspoon apple cider vinegar
- 1 cup all-purpose flour, unbleached
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/3 cup vegan sugar
- 1/3 cup packed brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1/8 teaspoon cardamom
- Dash of ground cloves and allspice
- ½ cup pumpkin purée
- ¼ cup unsweetened applesauce
- 3 tablespoons canola oil
- 2 teaspoons vanilla extract
- 6 tablespoons vegan cream cheese, such as Tofutti brand
- 2 tablespoons Earth Balance Vegan Buttery Sticks
- 1 teaspoon vanilla
- 4 cups confectioners’ sugar, sifted
- 2–4 tablespoons soy milk (as needed)
Preparation
Preheat oven to 350°F and line muffin tin with liners. Combine soy milk and vinegar to create soy “buttermilk.” Allow to sit while preparing other components. In a large mixing bowl, combine sugars. Sift together all other dry ingredients, including spices, and whisk into the sugars until combined. In a small bowl, stir pumpkin, applesauce, oil and vanilla together. Pour wet ingredients into dry, adding the soy “buttermilk” last. Combine all ingredients until smooth and pour into prepared muffin tin, filling cups about half full. Bake 18–22 minutes, or until tops spring back to a light touch.
Vegan “Cream Cheese” Frosting
Cream together the cream cheese, butter and vanilla. Add the sugar 1 cup at a time. If frosting is too thick, you may slowly add soy milk as needed to reach desired consistency.
