pumpkin potluck

Made these cupcakes last night at midnight for a vegan potluck 🎃 Pumpkin spice cupcakes with cinnamon “cream cheese” frosting. Dusted with cinnamon sugar.

1 ¾ cups all purpose flour
1 ¼ cups sugar
¼ cup coconut sugar
1 tablespoon baking powder
1 teaspoon cinnamon
2 teaspoons pumpkin spice
(Or ½ tsp nutmeg & ginger, ¼ tsp allspice & cloves)
1 ¼ cup pureed pumpkin (fresh or from a can)
1 1/8 cup coconut milk (cream)
½ cup cashew milk
½ cup vegetable oil

Bake at 350 for ~18 minutes. Should be springy to the touch and a toothpick inserted should come out clean. (Allow to cool completely before icing)

½ cup vegan butter
¼ cup vegetable shortening
1 cup Daiya cream cheese
2 teaspoons of cinnamon
4 cups icing sugar (more or less depending on how sweet you like it)

What the Potluck - Thanksgiving Leftovers

It’s the classic day-after-Thanksgiving conundrum: the family came over, left, and now you have leftovers. Lots of leftovers. But luckily you’re not alone; share out these repurposing recipes and host a new-to-you leftovers swap for a Friendsgiving you won’t soon forget.

Appetizer: Sweet Potato Croquettes with Cranberry Salsa

Side Dish: Buttermilk Turkey Gravy Mashed Potato Biscuits

Main Dish: Turkey Reuben Paninis

Dessert: No-Machine Pumpkin Pie Ice Cream

Check out the perfect Anolon pans and bakeware for these recipes.