Spiced Pumpkin Cupcakes with Lemon Cream Cheese Icing - perfect last minute thanksgiving treat!

Spiced Pumpkin Cupcakes with Lemon Cream Cheese Icing - perfect last minute thanksgiving treat!

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Even just for a minute... That's right I have finally finished my first 2 degrees and now I am free to a) earn proper money (a concept very foreign to me) and b) spend more time cooking and blogging! Preheat oven to 180 degrees C.2. Combine the soy milk, sugar, oil and vanilla essence in a bowl and use a whisk to combine. Add the pumpkin and mix well.3. Sift in the flour, bicarb, baking soda, lemon juice, zest and spices. Fill a cupcake pan with paper liners. Fill liners just over half way full and bake for 17 minutes. Test that they are done by ensuring a knife comes out clean when stuck into the middle of them.5. Mix the cream cheese, nuttelex, lemon juice and zest and icing mixture together in a bowl using either an electric mixer or a knife and some good old elbow grease (nice bicep workout).6. Allow cupcakes to cool completely before icing. To ice, pipe the icing on in a spiral on the top of the cakes and sprinkle with cinnamon to prettify. Makes 18 small cupcakes or 10 large cupcakes. Vegan Spiced Pumpkin Cupcakes with Lemony Cream Ch... Chilled Watermelon Salad with Ginger and Passionfr... Zucchini, Asparagus and Celery Seed Vegetable Soup... Rocket Pesto Fettuccine with Tomato, Olives and Ar... First, you can just browse according to the Blog Archive (above) which lists all of our recipes, or secondly you can use the Labels (below) to browse the recipe via category which means that if you happen to have a big piece of pumpkin in the fridge and need some ideas just click the 'Pumpkin' label to see all the recipes we have using pumpkin, too easy. Or if you are in a particularly Pasta mood (which we are often in!) you can click on that label. If you like our blog please become a follower to increase the profile of our blog and/or post it to you facebook profile so that other people can find us.

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