I love baking. A night spent in the kitchen, particularly with friends, is a night well spent.
Monday night, I went over to Conor’s house, to bake a bunch of goodies for a bake sale at work, to benefit the Richmond Food Bank. Baking for a cause? Heck yes.
Since we were trying to make tons of goodies, I kept my recipes super simple. First, I whipped up a batch of vegan chocolate pumpkin cupcakes, with some pumpkin spice frosting.
Wait, you know the pumpkin trick, right?
Chocolate Pumpkin Cupcakes
- 1 16 oz can pumpkin puree
- 1 box devils food cake mix
Mix the two together, and drop 1/4 cup batter into cupcake liners, and bake at 350 for about 15 minutes. For reals. That’s a thing.
Then I made some frosting, and sadly, I can’t share the recipe, because I kind of just made it up as I went. It was lots of powdered sugar, some canned pumpkin, a little vegan margarine, and a lot of pumpkin spice. Blended to perfection. Basically. But you could always just add a few tablespoons of pumpkin, and some pumpkin spice to a can of vanilla frosting. Don’t worry, I won’t tell anyone. Or you could use this coconut frosting. Why not, right?
After that, I whipped up some gluten-free peanut butter cookies, because they’re so easy.
We might have made a bit of a mess. It happens. And it’s so worth it. Now I need to go pick a recipe to make for Thanksgiving!