‘Tis the season for all things pumpkin spice! Last week, in celebration of fall, I made vegan pumpkin spice cupcakes to take with me to share at work and eat after going to a local haunted house. (You can’t go wrong with something sweet after something scary!)
I followed this recipe from lovingitvegan. It was easy to make and has a great vegan buttercream frosting to go with it.
Unfortunately, I realized only after I began baking that I didn’t have any pre-mixed pumpkin spice. So I combined the spices together myself- which gave it a more personalized flavor. Just use cinnamon, cloves, nutmeg, and ginger. You may also use allspice to add extra spice to your mix. Add these spices together until you get your desired taste. (Mine was a little heavier on the ‘spice’ part of the pumpkin spice, and in the future, I would definitely be more careful with the cloves!) This recipe called for 3 1/2 tsp in the cupcakes themselves and a bit extra for the frosting, so keep that in mind if you are thinking of making your own.
I also made a flax egg for the first time as an egg replacement. It works incredibly well to bind the batter together, just like an egg would. To make a flax egg, mix 1 tbsp ground flax meal with 3 tbsp water and let it sit for a minute or so until it starts to thicken.
I had some extra batter after I made a batch of twelve regular-sized cupcakes, so I made an additional eight mini-cupcakes as well. I actually loved the mini-cupcakes even more than the regular cupcakes. Cupcakes usually have too much sugar for me to handle, so a mini-cupcake makes it easier to eat (especially if you are watching your sugar, but still want dessert).
Here is the recipe:
On Friday last week I made my first batch of vegan chocolate chip cookies to take with me to a dinner party. They were so easy and fast to make, and they tasted delicious! I also brought the extras in to work the next day—my coworkers loved them too! It’s a nice feeling to know that more people might be able to eat your dessert if they have lactose issues or adhere to a vegan diet.
I followed this recipe.
2/3 cup refined coconut oil, melted
2/3 cup vegan granulated sugar
2/3 cup packed vegan brown sugar
1/2 cup unsweetened vanilla almond milk
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 bag (10 oz) vegan semisweet chocolate chips (1 1/2 cups)
However, I’d like to make another batch soon with some chopped walnuts added for a bit of extra crunch and nuttiness.
The steps, posted below, only took a few minutes to follow. (And you can safely eat the dough because there aren’t any eggs! Not that the presence of eggs stopped me before…)
- 1 Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
- 2 Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- 3 Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.
Recently, I’ve been trying to learn how to bake more vegan desserts and have had a lot of success with both banana bread and apple cake. It turns out that great dessert doesn’t need milk and eggs, it just needs a lot of sugar.
Cheers to baking!