Vegan Pumpkin Cupcakes with Streusel Topping

Have you started planning your desserts for Thanksliving yet?  Yes?  No?  Either way, these pumpkin cupcakes are a must to serve.  If cupcakes aren't your thing, this recipe can also be used for a bundt cake or a one layer cake.

The base of this recipe comes from the book A Witch's Halloween.  I made a few changes to make it vegan; also, the original recipe didn't have the streusel topping.  You could omit the top all together or even make a vegan cream cheese frosting.

Ingredients for batter:

Makes 12 cupcakes

2 cups organic all-purpose flour

2 t aluminum free, non-GMO baking powder

1/2 t sea salt 

1/2 cup vegan butter flavored shortening 

1/2 cup organic pure cane sugar

1/4 cup organic brown sugar

2 organic flax seed eggs

1/2 cup organic hemp milk 

2/3 cup organic pumpkin purée 

1 t organic pumpkin spice

Method:

Pre-heat oven to 375 degrees.

Place liners into cupcake pan; set-aside.

Beat the sugars and shortening together until well blended.  Add flax eggs, pumpkin purée, and hemp milk, continue to beat until thoroughly combined.

Add flour, baking soda, salt, and pumpkin spice to the wet mixture.  Beat until a smooth batter forms.

Ingredients for streusel topping:

1/2 cup vegan butter, softened 

1/2 cup organic pure cane sugar

1/2 cup organic brown sugar 

2/3 cup organic unbleached all-purpose flour

1 t organic pumpkin spice

Method:

Beat butter and sugars together until smooth, add remaining ingredients, continue to blend until throughly combined.

Fill each liner half-way with batter.  Now place 1T of the streusel mixture on top of each.

Bake 20 minutes, or until a toothpick inserted in the middle of each cupcake comes out clean.

Cool completely before enjoying!