2 1/2 + 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup butternut squash (skin on is okay), chopped
1/2 cup vegetable oil
1 1/4 cups sugar
2 tablespoons molasses
1/4 cup nondairy milk
nuts or dried fruits, optional
8 ounces vegan cream cheese
3/4 cup powdered sugar
1/4 cup nondairy milk (or less if you prefer thicker frosting)
2 tablespoons vegan margarine
1. Preheat the oven to 350 degrees F. Place 2 1/2 cups flour, baking power, cinnamon, allspice, and salt together in a bowl and mix. Place squash in food processor, or if you don't have one, dice the squash and mash. Blend together with the oil, add the sugar and molasses.
2. In a separate bowl, whisk together 1/4 cup flour and nondairy milk until frothy. Add to the squash mixture and blend. Add the squash mixture to the dry and mix until batter is consistent.
3. Add nuts and fruit, if using. Fill cupcake pan 3/4 full nd bake for 15 to 20 minutes, or until golden brown. For frosting, mix all ingredients together until smooth. Frost cooled cupcakes.
Source of recipe: I watch Jamie at Home and he made muffins out of squash, I messed with the ingredients and made cupcakes instead.