Oh My Potluck!

Good recipes to share with friends.

Cute as a Pumpkin Cupcakes

Cute as a Pumpkin Cupcakes | OhMyPotluck.comIt’s amazing that pumpkin pie filling is available all year around, and yet, we all have the willpower to wait until autumn. When you take in that whiff of those pumpkin spices, you know it’s been worth the wait.

One blog reader pointed me toward these amazing vegan cupcakes. I tried them immediately and was thoroughly impressed by what came out: Wonderfully moist and fluffy treats! They were so delicious I made them twice. The first time I made them with the non-vegan versions of the ingredients, and then I decided to try it as recommended. Both were great, so all you have to do is bake them up to suit your needs.

Cute as a Pumpkin Cupcakes | OhMyPotluck.com

Something I haven’t done in many years is carve a pumpkin. October is usually a busy month and making a costume usually takes more than enough time. However, if I did carve a pumpkin I’d make it a Tetris pumpkin or a Cylon pumpkin. As you can see, I’m a sucker for moving lights. However, these unusual pumpkins are also quite impressive (thanks Mom for finding that one). What other cool things have you seen or done with pumpkins?

Cute as a Pumpkin Cupcakes | OhMyPotluck.com

Cute as a Pumpkin Cupcakes | OhMyPotluck.com

I think a perfectly fun song for today is “Pumpkin & Paisley” by The Spinto Band. They’re one of those amazing bands who formed in high school and have stuck together for nearly 20 years, coming out with new music on a pretty consistent basis, and it’s all fun! They’re an impressive group for sure.

Now, onto fun with pumpkins and frosting!

Cute as a Pumpkin Cupcakes | OhMyPotluck.com

Cute as a Pumpkin Cupcakes

(By Karina Alexander via Peaceful Dumpling)

  • 1/2 cup milk or milk substitute
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cup white flour
  • 1/4 cup white sugar
  • 1/3 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup canola oil
  • 2/3 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1 teaspoon maple syrup


  • 2 cups confectioner’s sugar
  • 1/2 cup vegan butter, softened
  • 5 ounces vegan cream cheese, softened
  • Preheat oven to 350˚F (175˚C). Line a muffin tin with cupcake wrappers.
  1. In a small mixing bowl, combine the milk and vinegar. Set aside for about ten minutes.
  2. In a medium bowl, sift together the flour, sugars, baking soda, baking powder, cinnamon and cloves. In a separate bowl, mix together the prepared milk/vinegar mixture with the canola oil, canned pumpkin, vanilla and maple syrup. Pour the wet mixture into the dry and stir until combined with no lumps.
  3. Spoon the batter into the prepared muffin tin and place in oven. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool for at least half an hour.


  1. In a large bowl, beat together the sugar, butter and cream cheese until smooth and soft peaks form (about 3 minutes).
  2. Once your cupcakes are cooled, frost each with a good 3 to 4 tablespoons of icing. Decorate to your liking, package in a cupcake carrier, and bring to the potluck!

Cute as a Pumpkin Cupcakes | OhMyPotluck.com


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This entry was posted on November 23, 2014 by in Autumn, Cake, Sweets, Vegetarian and tagged , , , , , .

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