Pumpkin Cupcakes - for Vegans and Their Friends....

• 1 cup pureed pumpkin
• 13 cup vegetable oil (I use canola or grapeseed)
• 23 cup granulated sugar (I use the organic evap cane juice sort)
• 13 cup light brown sugar (if you don't have, just use more of the above)
• 14 cup soymilk (plain or vanilla)
• 1 teaspoon vanilla extract
• 1 14 cups unbleached flour (I have used ww pastry flour with success)
• 1 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 12 teaspoon ground nutmeg
• 18 teaspoon ground cloves (optional)
• 14 teaspoon sea salt
• 12 teaspoon baking powder
• 12 teaspoon baking soda

1. Preheat oven to 350 degrees F. Line a muffin tin with paper cups.
2. Stir together the first 6 ingredients (from the pumpkin to vanilla).
3. In another bowl sift together the remaining ingredients.
4. Gradually incorporate the dry into the wet -- as with most vegan baking it is suggested you mix gently with a spoon or fork and not a mixer.
5. Don't over mix.
6. Fill the muffin cups about 2/3 full.
7. Bake for 23-25 minutes - do a toothpick test - cupcakes should be firm to the touch.
8. Let cool and then top with a maple, vanilla or cream cheez frosting as you wish!

pumpkin, vegetable oil, sugar, light brown sugar, soymilk, vanilla, flour, ground cinnamon, ground ginger, ground nutmeg, ground, salt, baking powder, baking soda

Taken from www.food.com/recipe/pumpkin-cupcakes-for-vegans-and-their-friends-439120 (may not work)