Cooper's Cravings: I Went to the Danger Zone

Hope everyone had a great Halloween! Saturday was gorgeous and we spent the day walking trails in the Manzano Mountains and then shopping.

Sunday was family day... we watched football, ate Chili and gave out candy at A's parental units house. Zorro and Goose, from Top Gun were definitely the highlight of the evening!

Today was A's sisters birthday so I whipped up some Pumpkin Cupcakes for dessert, as if there weren't enough sweets around!

For my cupcakes I took the semi-homemade route--using Betty Crocker White Cake mix and Cream Cheese frosting. I had good intentions to bake from scratch but what can you do?! To make up for this and in honor of World Vegan Day and Vegan MoFo here is a recipe for Vegan, Gluten Free Pumpkin Cupcakes!

Pumpkin Cupcakes adapted from

BabyCakes

2 cups Garbanzo-Fava Bean Flour

1 cup Potato Starch

1/2 cup Arrowroot

1 tablespoon plus 1 1/2 teaspoons Baking powder

1/2 teaspoon Baking Soda

1 teaspoon Xanthan gum

2 teaspoons salt

2/3 cup Coconut oil

1 1/3 cups Agave Nectar

3/4 cup unsweetened Applesauce

1 cup Pumpkin Puree *I use Libby's*

grated zest of 1 lemon

1 cup hot water

1 can vegan Cream Cheese frosting

Preheat the oven to 325F. Line 2 standard 12-cup muffin tins with paper liners.

In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, pumpkin puree, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.

Pour 1/2 cup batter into each prepared cup, almost filling it. Bake on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes.

Let cupcakes stand in the tins for 20 minutes, then transfer to wire rack to cool completely. Spread 1 tablespoon frosting over each cupcake.

**I use Bob's Red Mill Flours**