Still a Pumpkin Eater

It's been an interesting fall for our family.  This season seems always to be associated with change...but we've had a little more than we're accustomed to. Our oldest, Leif, began his journey through the elementary years and headed off to Kindergarten and our youngest, Minna, jumped into preschool full steam ahead.  At about the same time, we discovered that Minna had food allergies.  She was diagnosed in early September with both a milk and egg allergy.  Since she was already a vegetarian, that meant that she became a vegan the moment we left the allergist's office.  I followed suit in an effort to support her and to make our home a "safe" place for her to enjoy food, family, and friends.  We've had fun experimenting with lots of new techniques and tricks, and honestly, it's not been nearly as difficult as I thought it might be.

Minna enjoying a flight of "friendly milk"- soy, almond, and coconut

Now, fall happens to be my favorite time of year and it's really no secret around our house why that's the case.  I love pumpkins.  I love to look at them.  I love to carve them.  But most of all, I love to eat them.  And I mean I LOVE to eat them.  I put pumpkin in everything.  From yogurt (now of the coconut milk variety) to burritos, risotto to pancakes, there isn't any food- sweet or savory- that doesn't benefit from a little boost of that delicious orange super food. This year has been no different except that I've had to learn a few new tricks for keeping my favorite flavor around without the help of any dairy products.

Here's one recipe I created for Vegan Pumpkin Chocolate Chip Cupcakes that our family has really enjoyed. They're great for anyone in your life who may have milk or egg allergies, and they're definitely just about as nutritious as a frosted cupcake can get.  Give them a try if you're curious and make sure to ask the little baker in your life for lots of help in the kitchen!

Miss Jenn's Vegan Pumpkin Chocolate Chip Cupcakes 
1/4 Cup "milk" (rice, soy, hemp, almond- you choose!)
1/4 Cup cider vinegar
6 Tbs. water
2 Tbs. ground flaxseed
1 1/4 Cups whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum (we buy ours at Campbell's Nutrition)
1/4 tsp. salt
1 Cup granulated sugar
6 Tbs. all-vegetable shortening
3/4 Cup canned pumpkin
1 tsp. vanilla extract
1 Cup vegan chocolate chips or carob chips

-for the frosting-
1/4 Cup all-vegetable shortening
1/4 Cup vegan cream cheese, softened (we love Trader Joe's "This Is Not a Tub of Cream Cheese")
2 Cups confectioner's sugar
1 tsp. vanilla extract

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners (we made mini cupcakes).  In a small measuring cup, make "buttermilk" by combining the "milk" with the vinegar.  In another small bowl, combine the water and flaxseed meal and allow to thicken for a few minutes.  In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, and salt.

In a separate bowl, cream together the sugar and shortening.  Add the pumpkin puree and beat until smooth.  Beat in the flaxseed mixture and the vanilla.  Stir in the dry ingredients, alternately adding the "buttermilk" and finishing with the dry until everything is thoroughly combined.  Fold in chocolate chips. 

Pour the batter into your prepared cupcake liners and bake until a toothpick comes out clean. Cool on a rack while preparing the frosting.

Cream together the shortening and "cream cheese" until just combined.  Add the confectioner's sugar in 1/2 cup batches.  Mix until smooth and creamy and then add the vanilla. 

Once cupcakes are cooled completely, frost, and enjoy! 

-Posted by Miss Jenn (a.k.a. vegan vegan pumpkin eater)