Is it officially fall yet? It doesn't matter, close to fall means pumpkin everything and I am seriously in love with pumpkin!
The problem is that I am pretty much the only one in my house with this love! So, to bake pumpkin style is quite dangerous because I end up eating most if whatever it is myself!
This weekend we celebrated my amazing Mom's 60th birthday with a limo to dinner and the casino! A great time was had by all! Lots of food, drinks and cake, of course. One of my uncles has been following a fairly strict vegan diet, so he wouldn't be able to participate in birthday dessert festivities unless we brought something special along. I remembered I had come across a vegan pumpkin cupcake recipe that I wanted to try and tweaked it a little (of course I added chocolate)! The cupcakes were a hit, not just with the vegan guy, but everybody else at the table too!
I think this recipe proves that vegan desserts can actually be super delicious in a not overwhelmingly sweet way! There is no dairy, no flour, and no refined sugars. Check it out!
Vegan Pumpkin Pie Cupcakes
Cupcakes:
1 1/2 cups Pumpkin Puree
2 Ripe Bananas
1/2 cup Coconut Sugar
1 1/2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Sea Salt
2 TBSP Vegan Chocolate Chips
Whipped Topping:
1 Can of full fat Coconut Milk
2 TBSP Maple Syrup
1 tsp Organic Almond Extract
Instructions:
Preheat oven to 350 degrees
Blend first 7 ingredients until smooth, then fold in chocolate chips. Fill cupcake liners with the mixture and bake for 25 minutes.
For whipped topping, combine coconut milk with maple syrup and almond extract, blend with whip attachment until desired consistency.
Let cupcakes cool completely, refrigerate. Top with whipped topping before serving.
Adapted from: My Whole Food Life
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