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  • Dairy Free
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Servings:

Ingredients

Cupcakes

• 1 stick dairy free margarine
• 3/4 c. granulated sugar
• 2 T. water
• 1 1/4 tsp. vanilla
• 1 c. pumpkin puree
• 1 1/2 c. unbleached all purpose flour
• 1 tsp. baking soda
• 1 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1/4 tsp. salt

Frosting

• 1/2 container dairy free Tofutti Cream Cheese Frosting
• 1 T. soy milk
• 1/2 stick dairy free margarine
• 1/2 tsp. vanilla extract
• 1 1/2-2 c. confectioners’ sugar

Rated: (5/5), based on 1 review

Dairy, Egg and Nut Free Pumpkin Cupcakes with Dairy Free Cream Cheese Frosting

My Dairy, Egg and Nut Free Pumpkin Cupcakes with Dairy Free Cream Cheese Frosting are delectable, and I promise they’ll beat anything you buy at your grocery store. They’re a little messy (thanks to the cream cheese frosting), but SO worth it.

Submitted by:
Kelly Rudnicki Kelly Rudnicki is the author of the bestselling “The Food Allergy Mama’s Baking Book” and “Vegan Baking Classics”. She also spends much of her free time advocating for food allergy awareness and improving school nutrition.

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MAKE IT

1. Preheat oven to 350 degrees and line 12 muffin cups or 24 mini muffin cups with paper liners. Set aside.
2. In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine and granulated sugar until light and fluffy. Add the water, vanilla and pumpkin puree, and thoroughly combine.
3. In a separate medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger and salt with a wire whisk. Add to pumpkin mixture and combine thoroughly.
4. Divide batter evenly among muffin cups with cookie scooper.
5. Bake 18-20 minutes or until cake tester comes out clean.
6. Cool completely.

To Make Frosting:

1. Combine dairy free cream cheese, soy milk, dairy free margarine and vanilla until smooth.
2. Add 1 1/2 cups confectioners’ sugar, and add up to 2 cups if you desire a sturdier frosting.
3. Chill 30 minutes before using.
4. When cupcakes are cooled and frosting is chilled, either dip the cupcakes into the DF cream cheese frosting or use a small butter knife to frost. Keep chilled in the fridge until ready to serve.

CLEAN IT

Many cans are lined using a resin made from the hormone-disrupting chemical bisphenol-A (BPA). Look for pumpkin puree in cans marked “BPA-free” - or take it step further and try making your own puree from fresh pumpkin!

GREEN IT

Skip the paper liners to reduce waste. (Just be sure to grease the pan.)

MAKE IT FUN

Let kids help frost the cooled cupcakes! For little ones who haven’t mastered spoon and knives yet, you can wash their hands well and let them use their fingers to spread the frosting. (Supervise closely to make sure fingers don’t end up in mouths between cupcakes!)