Oh sweet thing, sweet thing My, my, my, my, my sweet thing And I shall drive my chariot Down your streets and cry 'Hey, it's me, I'm dynamite

i really love this time of year.  it feels good to have football on TV.  the house is clean.  all of my clothes that have been in my "summer suitcase" are all put away.  my yankee fall festival candle has been burning all day.  i made that great stew with dumplings. and i have pumpkin in my cupboard again.  ah pumpkin! fall is here!!  and also it is time again to bake yummy treats in the oven.  

all year long i have been obsessed with cupcakes.  looking at pictures of them.  finding recipes. baking them. eating them.  so why not try a pumpkin cupcake....

i found a great recipe from the blog Hell Yeah It's Vegan.  I changed only a couple things. and instead of the icing recipe listed with it (which you can certainly use) i made a vegan "butter" creme instead.  i am an icing junky.

VEGAN PUMPKIN CUPCAKES WITH CINNAMON BUTTERCREME

1¼ c canned pumpkin
1 c sugar
¼ c oil
¼ c soy creamer

1¼ c flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon

1 tsp pumpkin pie spice
¼ tsp salt

preheat oven to 350 degrees. line a 12 muffin pan with cupcake liners.  

in large bowl mix together pumpkin, sugar, oil and creamer. in separate bowl sift together the rest of the dry ingredients.  and the dry ingredients to the wet and mix until moistened.  

fill cupcake liners (i used a 1/4 measuring cup and a spatula) and bake for 20-22 minutes.

let cool

CINNAMON BUTTER-CREME FROSTING

3/4 stick Earth Balance Buttery Stick

1-3 tablespoons soy creamer (silk brand)

3 cups approx powdered sugar

1 teaspoon cinnamon

in a mixer, blend the earth balance and 1 tablespoon creamer.  add powdered sugar and soy creamer ALTERNATELY until frosting has a fluffy consistency. add cinnamon and blend together.  i used a pastry bag and an icing tip to decorate the cupcakes but you can do that any way you like.