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Pumpkin-Spice Cupcakes with Cream Cheese Frosting

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Pumpkin-Spice Cupcakes. Vegan. Gluten-free. Oil-free*

I know.  It’s getting a little ridiculous.  Another pumpkin recipe.  I can’t help it! I told you I love all things pumpkin.  The season is short – I must embrace it!

So, I made a pumpkin-spice cake for my sister’s birthday this past week.  It was really good.  The next day I tweaked the recipe just a bit and made delicious cupcakes.  The next day I tweaked it even more, making them gluten-free, and a sharable recipe was born!

If you don’t care to make these cupcakes gluten-free, whole wheat pastry flour is fine.  Also, use 1 TBS pumpkin pie spice if you’d rather not bother measuring out the cinnamon, nutmeg, allspice, ginger and cloves.

I don’t generally make or eat things that are frosted due to the high fat content of frosting, even if it is vegan, but I’ve managed to keep the fat pretty low on these by only using no more than 1 tablespoon of frosting per cupcake, which is plenty and just right.  Still, these are a treat and not something I’d recommend be eaten regularly.  🙂

*Oil-free if left unfrosted. The cupcake itself is oil/fat-free but Tofutti Cream Cheese is made with oil.

Savory Pumpkin Soup Recipe! Heavy on the Rich Flavor, Not the Fat!

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I had never made pumpkin soup before.  Shocking, I know, considering what a pumpkin freak I am.  Well, I gave it a go recently.  As per normal, I was determined to listen to my culinary instincts rather than follow a recipe…not sure if that’s big ego or just a can-do attitude talking :).  Either way, my instincts paid off, big time!!!  This soup rivaled any pumpkin soup I’d ever had, including the non-vegan, really fattening varieties I’d had in years past.  Try it!  As you know, I don’t cook with oil as a rule, but the small amount of truffle oil stirred in just prior to serving MAKES this soup, in my opinion.