1/2 cup soy or almond milk1 tsp. vinegar
1 1/4 cups Cake Flour (I use King Arthur's Unbleached Cake Flour)
1 tsp. baking powder
1/2 tsp. baking soda
1/3 cup sugar
1/3 cup brown sugar
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 cup pumpkin puree
1/4 cup oil
1 tsp vanilla
Preheat oven to 350 degrees. Add muffin liners to a muffin pan.
Add vinegar to the soy milk to allow it to curdle.
Sift together all the dry ingredients excluding the brown sugar: flour, sugar, baking powder, baking soda, cinnamon, ginger, and nutmeg. Add brown sugar and mix well with other dry ingredients.
Add to the dry ingredients: oil, vanilla, pumpkin puree, and curdled soy or almond milk. Mix on low until just combined, making sure to scrape the bowl once. Fill muffin cups about 3/4 full. Cook in oven for 15 - 18 minutes, until an inserted toothpick comes out clean. Frost cupcakes with maple frosting after the cupcakes have cooled completely.
Maple Frosting4 cups powdered sugar
1/2 cup margarine (I use Earth Balance Buttery Sticks)
1/2 cup shortening
2 Tbsp. almond milk or soy milk
1 1/2 tsp. maple extract
Mix together the extract, margarine, and shortening until creamy. Add powdered sugar and milk in batches, alternating between the two of them until well mixed. Scrape bowl a few times between mixing. Once well combined, fluff frosting by mixing for 5 - 7 minutes. Frost cupcakes once they are completely cooled.