Name: Whole Wheat Pumpkin Cupcakes
Ingredients: 2 cups all-purpose flour; 1/2 cup whole wheat flour; 1/4 cup wheat germ (or oat bran); 1 t. baking soda; 1 t. salt; 1 t. cinnamon; 1/2 t. ginger; 1/4 t. nutmeg; 1 15 ounce can packed pumpkin; 3/4 cup white sugar; 3/4 cup brown sugar; 1/2 cup dairy-free milk with 1t. cider vinegar, set aside to thicken; 1/2 cup canola oil

Ingredients

Scale

1/2 cup dairy free shortening
1/2 cup dairy free margarine
4 cups sifted powdered sugar
2 T. maple syrup
1 t. vanilla
2–4 T. dairy-free milk

Instructions

With a hand mixer or stand mixer with paddle blade, whip the shortening together until creamy.
Add the sugar in and beat until incorporated.
Add maple syrup and enough soymilk to make a thick spreadable consistency. This makes enough for piping on, you’ll have leftovers if you spread it on with a knife.

Equipment

Hand Mixer

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Mixing Bowls

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Notes

I used Silk Coconut milk, Blue Bonnet Lactose Free, and Spectrum Palm Oil Shortening as my milk, margarine, and shortening today. Read my posts on Dairy-Free Butter Alternatives and Dairy-Free Milk Alternatives for ideas.