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!