Pumpkin Party Cupcakes: So these aren’t technically vegan, but would be super easy to veganize. Just use egg replacer instead of eggs. For the frosting, I recommend the buttercream frosting recipe from La Dolce Vegan!  Vegan Pumpkin Spice Cupackes: I didn’t have any vegan cream cheese on hand so I made the buttercream frosting recipe from La Dolce Vegan. So yummy! Peanut Butter Carmel Apples: The PPK has done it again. These carmel apples are absolutely perfect!  Pumpkin Pie Reeses: Pumpkin Pie and Reeses have always been my favorite autumn treats. AND NOW THEY HAVE BEEN COMBINED, VEGAN STYLE?! Unreal.  Vegan Butter Cream Frosting (La Dolce Vegan): 2 TBSP flour 2/3 cup “milk” (I used Almond) 1/2 cup Earth Balance Margarine 1 tsp Vanilla Extract 1/3 Cup Sugar In a small saucepan, whisk together flour and milk. Bring to a boil, stirring constantly with a whisk. Then, reduce heat and simmer until it starts to thicken. Remove from heat and set aside to cool. In a food processor, blend together the margarine, vanilla, sugar, and flour mixture until smooth and creamy. Pour into a medium bowl and refrigerate at least 2 hours before using. Makes 1 1/2 cups of yummy frosting!  Pumpkin Party Cupcakes: So these aren’t technically vegan, but would be super easy to veganize. Just use egg replacer instead of eggs. For the frosting, I recommend the buttercream frosting recipe from La Dolce Vegan!  Vegan Pumpkin Spice Cupackes: I didn’t have any vegan cream cheese on hand so I made the buttercream frosting recipe from La Dolce Vegan. So yummy! Peanut Butter Carmel Apples: The PPK has done it again. These carmel apples are absolutely perfect!  Pumpkin Pie Reeses: Pumpkin Pie and Reeses have always been my favorite autumn treats. AND NOW THEY HAVE BEEN COMBINED, VEGAN STYLE?! Unreal.  Vegan Butter Cream Frosting (La Dolce Vegan): 2 TBSP flour 2/3 cup “milk” (I used Almond) 1/2 cup Earth Balance Margarine 1 tsp Vanilla Extract 1/3 Cup Sugar In a small saucepan, whisk together flour and milk. Bring to a boil, stirring constantly with a whisk. Then, reduce heat and simmer until it starts to thicken. Remove from heat and set aside to cool. In a food processor, blend together the margarine, vanilla, sugar, and flour mixture until smooth and creamy. Pour into a medium bowl and refrigerate at least 2 hours before using. Makes 1 1/2 cups of yummy frosting!  Pumpkin Party Cupcakes: So these aren’t technically vegan, but would be super easy to veganize. Just use egg replacer instead of eggs. For the frosting, I recommend the buttercream frosting recipe from La Dolce Vegan!  Vegan Pumpkin Spice Cupackes: I didn’t have any vegan cream cheese on hand so I made the buttercream frosting recipe from La Dolce Vegan. So yummy! Peanut Butter Carmel Apples: The PPK has done it again. These carmel apples are absolutely perfect!  Pumpkin Pie Reeses: Pumpkin Pie and Reeses have always been my favorite autumn treats. AND NOW THEY HAVE BEEN COMBINED, VEGAN STYLE?! Unreal.  Vegan Butter Cream Frosting (La Dolce Vegan): 2 TBSP flour 2/3 cup “milk” (I used Almond) 1/2 cup Earth Balance Margarine 1 tsp Vanilla Extract 1/3 Cup Sugar In a small saucepan, whisk together flour and milk. Bring to a boil, stirring constantly with a whisk. Then, reduce heat and simmer until it starts to thicken. Remove from heat and set aside to cool. In a food processor, blend together the margarine, vanilla, sugar, and flour mixture until smooth and creamy. Pour into a medium bowl and refrigerate at least 2 hours before using. Makes 1 1/2 cups of yummy frosting!  Pumpkin Party Cupcakes: So these aren’t technically vegan, but would be super easy to veganize. Just use egg replacer instead of eggs. For the frosting, I recommend the buttercream frosting recipe from La Dolce Vegan!  Vegan Pumpkin Spice Cupackes: I didn’t have any vegan cream cheese on hand so I made the buttercream frosting recipe from La Dolce Vegan. So yummy! Peanut Butter Carmel Apples: The PPK has done it again. These carmel apples are absolutely perfect!  Pumpkin Pie Reeses: Pumpkin Pie and Reeses have always been my favorite autumn treats. AND NOW THEY HAVE BEEN COMBINED, VEGAN STYLE?! Unreal.  Vegan Butter Cream Frosting (La Dolce Vegan): 2 TBSP flour 2/3 cup “milk” (I used Almond) 1/2 cup Earth Balance Margarine 1 tsp Vanilla Extract 1/3 Cup Sugar In a small saucepan, whisk together flour and milk. Bring to a boil, stirring constantly with a whisk. Then, reduce heat and simmer until it starts to thicken. Remove from heat and set aside to cool. In a food processor, blend together the margarine, vanilla, sugar, and flour mixture until smooth and creamy. Pour into a medium bowl and refrigerate at least 2 hours before using. Makes 1 1/2 cups of yummy frosting! 

Pumpkin Party Cupcakes: So these aren’t technically vegan, but would be super easy to veganize. Just use egg replacer instead of eggs. For the frosting, I recommend the buttercream frosting recipe from La Dolce Vegan! 

Vegan Pumpkin Spice Cupackes: I didn’t have any vegan cream cheese on hand so I made the buttercream frosting recipe from La Dolce Vegan. So yummy!

Peanut Butter Carmel Apples: The PPK has done it again. These carmel apples are absolutely perfect! 

Pumpkin Pie Reeses: Pumpkin Pie and Reeses have always been my favorite autumn treats. AND NOW THEY HAVE BEEN COMBINED, VEGAN STYLE?! Unreal. 

Vegan Butter Cream Frosting (La Dolce Vegan):

2 TBSP flour

2/3 cup “milk” (I used Almond)

1/2 cup Earth Balance Margarine

1 tsp Vanilla Extract

1/3 Cup Sugar

In a small saucepan, whisk together flour and milk. Bring to a boil, stirring constantly with a whisk. Then, reduce heat and simmer until it starts to thicken. Remove from heat and set aside to cool. In a food processor, blend together the margarine, vanilla, sugar, and flour mixture until smooth and creamy. Pour into a medium bowl and refrigerate at least 2 hours before using. Makes 1 1/2 cups of yummy frosting! 

Oct. 16 2012
#vegan #Vegan #halloween #Halloween #vegan halloween #cupcake #cupcakes #chocolate #pumpkin #pumpkins #pumpkin pie #carmel apples #ppk #whatveganseat #noms #vegannoms #trick r treat
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