The cake mixes I use are Wholesome Chow (they also make really good icing mix, which is what I used this time) and Kokimo Kitchen (I've also tried their awesome "just add water" pancake mix).
The Kokimo Kitchen chocolate cake mix calls for 2 cups of water, so first I tried 1 cup of water and 1 cup of pumpkin puree, but that was a bit too dry so I added another half cup of each, which was perfect. I also added 1 tsp of maple syrup, 1 tbsp of light agave nectar, and some cinnamon. I cooked the cupcakes at 375 degrees for 25 minutes (doing the fork check multiple times, which is why one cupcake in the picture has a large hole in it). The cupcakes turned out kind of brownie-like, so I think the next time I make this I'll just make brownies instead.
For the icing, I mixed 1 cup of pumpkin puree, 1/2 a cup of vegan margarine, 2 tsps of vanilla soy milk, 1/2 a tsp of maple syrop, 1/2 a tsp of vanilla extract, some cinnamon and the Wholesome Chow vanilla frosting mix.
I also found a recipe for vegan coconut whipped cream. You MUST click on that link and try the recipe, because it's incredibly easy and tasty. Maybe next year I'll figure out how to make vegan pumpkin pie, because this stuff would taste incredible on pie!
|(This picture is deceiving because I took it just after the shaking part of the recipe, and the whipped cream is so thick that it coated the inside of the jar. I actually made about 1 cup.)|