Sunday, November 14, 2010

Vegan pumpkin brownie cupcakes with vanilla maple cinnamon buttercream

We got invited to a dinner party tonight, hosted by our friends, Andy and Jenny. Jenny knows that we are vegan, so she sent me an Italian vegetable stew recipe she wanted to make, just to ensure it was vegan. I looked it over and thought it looked delicious. It turned out to be the perfect hot meal for the patio dinner party. Jenny served fresh artisan bread with the stew and we used oil for dipping.

I decided last minute today to bake something for the party. I was searching for seasonal cupcake flavors. I found pumpkin chocolate chip and pumpkin spice cupcake recipes, then I hit the mother load; pumpkin pie brownie cupcakes.

These cupcakes are great without frosting, but I was determined to take them over-the-top. I found a vanilla maple cinnamon buttercream recipe that worked out perfect.

7 taste-testers said these cupcakes were awesome! They are easy-breezy to make and will be a hit at any holiday party or dinner; vegans and non-vegans approve!

Vegan Pumpkin Pie Brownie Cupcakes
Makes 10 cupcakes
Adapted from Oh She Glows

Pumpkin Brownie Layer:
  • 1 cup canned pumpkin
  • 1/2 cup + 3 tbsp sugar
  • 1/4 cup coconut oil, softened (I used vegetable oil)
  • 3/4 cup white kamut flour (I used white flower)
  • 1.5 tsp pure vanilla extract
  • 1 tbsp cornstarch (or arrowroot/tapioca)
  • 1/4 cup dutch processed cocoa powder
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
Pumpkin Pie Layer:
  • 1 cup canned pumpkin
  • 2 tbsp cornstarch (or arrowroot/tapioca)
  • 1 tsp pure vanilla extract
  • 1/3 cup sugar
  • 3 tbsp almond milk
  • 2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
  • Shaved chocolate, for garnish

1. Preheat oven to 350F and grease a muffin tin (or use paper muffin cups).
2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take about 2 tbsp of the mixture and place in muffin tin. Wet fingers and spread around evenly so it is smooth.
3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone.  Now add approx 1.5-2 tbsp of the pumpkin pie mixture on top of each brownie in the pan.
Garnish with grated chocolate (I used a lemon zester to grate the chocolate).
4. Bake for 30 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.

Vegan Vanilla Maple Cinnamon Buttercream
(adapted from Julie's Vegan Kitchen)

Makes enough to frost 10-12 cupcakes
1/4 c vegan butter
1/4 c vegan shortening (I used earth balance's shortening sticks)
2 c powdered sugar
1/2 tsp vanilla extract
1 TB maple syrup
Cream butter, shortening, and sugar.  Then, add vanilla extract and maple syrup.  Beat until fluffy, adding milk or sugar as needed to achieve desired consistency.

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