Pumpkin Spice Cupcakes

(vegan, gluten-free)

“Those things are dangerous,” my wife stated plainly, stopping herself from grabbing another mini-cupcake. “Um, they’re healthy, right?”

“Sure,” I said, “They’re vegan, and gluten free, and they have chia seed and pumpkin puree. So, they’re filled with omega-3 fatty acids and vitamin A.”

“Just because they’re vegan, doesn’t mean they’re healthy.”

“Shut up,” I said, grabbing another cupcake. “They’re vegan. Didn’t you hear me? Therefore, they’re healthy.”

INGREDIENTS

• Cupcakes
  • 2 tablespoons ground chia seed
  • ¾ cup pumpkin or butternut squash puree
  • 2 teaspoons vanilla extract
  • 3½ ounces (½ cup) sugar
  • 4 ounces vegan (or non-vegan) white chocolate baking chips (e.g. Enjoy Life brand)
  • 6 tablespoons vegetable oil
  • 6½ ounces gluten-free baking flour blend
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground clove
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • ⅓ cup vegan plain yoghurt
  • 2 cups cinnamon buttercream frosting (see below)
• Buttercream frosting
  • ½ cup vegan butter
  • 2 cups confectioner’s sugar, sifted
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons vanilla extract
  • 2 tablespoons plant-based milk (e.g. almond or soy)
  • 3 drops food coloring, as needed (optional)

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 24-cup mini muffin pan with paper or foil liners.
2. Mix chia seed with squash puree and vanilla. Let sit at room temperature for 5-10 minutes to thicken. Whisk in sugar until well combined.
3. Microwave white chocolate and oil together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Stir mixture with spatula until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, salt, cinnamon, ginger, clove, xanthan gum, salt, and baking soda together.
4. In large bowl, mix together squash mixture and white chocolate mixture with electric mixer until well combined. Mix in flour mixture until batter is well combined and smooth.
5. Using large spoon or tablespoon measure, portion batter evenly into prepared mini muffin pan. Bake until cupcakes are set on top and spring back when pressed lightly, about 25 minutes, rotating muffin pan halfway through baking. Let cupcakes cool in muffin pan on wire rack for 10 minutes. Remove cupcakes from muffin pan and let cool completely, about an hour.
6. To make buttercream frosting, cream butter in the bowl of a stand mixer until smooth and fluffy. Grandually beat in confectioners’ sugar and cinnamon until fully incorporated. Beat in vanilla extract. Add plant milk and beat for an additional 3 to 4 minutes. Add food coloring and beat for thirty seconds until smooth or until desired color is reached.
7. Pipe frosting onto cooled cupcakes.