Pumpkin treats
Pumpkin Spice Cupcakes
by crafting_change
Ingredients
1 & 1/2 C Flour
2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
3/4 cup soy milk
1 tbs apple cider vinegar
1 tsp vanilla extract
1/8 cup oil
1/8 cup pumpkin puree
1 tsp cinnamon
Directions
Preheat oven to 350. Mix dry ingredients together, sifting flour. Mix wet ingredients in separate bowl. Slowly mix dry into wet. Spoon into cup cake liners, filling them 3/4 full. Bake for 15 minutes. They are done when fork/toothpick comes clean. When completely cool ice and decorate
I used icing, licorice black cats and seasonal 'leaf' sprinkles to tart up these treats for halloween.
I used the schmooed food fabulous icing/vegan twinkie filling recipe minus the barley malt:
Ingredients
1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 cup powdered sugar
1 tsp. vanilla extract
Directions
Beat together the shortening and margarine with a handheld beater or stand mixer. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and beat for another 2 minutes.
I also made mini vegan pumpkin cheesecake. I originally used the recipe from La Dolce Vegan, but changed it a bit to increase the pumpkin flavor, firm it up, and make it work for mini cheesecakes.
Vegan Pumpkin Cheesecake
by crafting_change
Ingredients
1/2 12 oz pkg firm tofu
1 12 oz pkg silken/soft tofu
1 1/4 C sugar
2 C unsweetened pumpkin puree
1/2 cup arrowroot starch
1 tsp vanilla
1/2 tsp maple syrup or maple extract (whichever you have on hand)
1 tsp cinnamon
1/2 tsp salt
1/2 tsp fresh grated ginger, or dried
1/2 tsp cloves
1/4 cup pecan halves
24 individual pie graham crusts. I used the keebler 'ready crust' which comes in packets of 6 and is vegan if not totally full of preservatives.
Directions
Preheat oven to 300 F. In a food processor process the 2 kinds of tofu. This will form a smooth liquid. In a bowl combine it with the sugar, pumpkin, arrowroot starch, vanilla, maple, salt, ginger, and cloves. Place crusts on baking sheet. Pour mixture into small crusts, place pecan halves decoratively on top of cake and bake for 30 minutes. Remove from oven and place on a cooling rack; allow to cool completely.
Both desserts had the non-vegans in my life in full freak out 'I love your baking' mode.