Love My Silk - Vegan Pumpkin Cupcakes

Love My Silk - Vegan Pumpkin Cupcakes

For me, healthy living can include fun foods, even “sinful” treats. I had fun revisiting a recipe I made years ago, that at the time included pecans, peanut butter & almond milk. With our youngest son’s food allergies, soy milk has made a return to our kitchen. Although it never left really. Ford (our oldest son) grew up on soy milk, and Silk is his favorite on cereal, drinking and in meals. Unlike almond and coconut milk, it has plenty of plant protein to fuel the boys, with a milk and pleasant flavor (it also steams well for lattes I might add). With a container of it in the refrigerator, you won’t miss dairy milk at all!

Ingredients

  • 1 cup unsweetened plain soy milk
  • 1 tsp apple cider vinegar
  • 1½ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 tsp baking powder
  • 1½ tsp ground cinnamon
  • 1 tsp ground allspice
  • ½ tsp ground nutmeg
  • ¼ tsp fine sea salt
  • 1½ cups granulated sugar
  • ¾ cup canned pumpkin purée
  • ½ cup sunflower oil
  • ½ cup chopped sunflower seeds
Read the whole recipe on Gazing In