Kay's Pumpkin Cupcake with Cinnamon Frosting

Last year for Thanksgiving, I challenged Kayleigh to make up a new cupcake and this is what she came up with.  We all enjoyed them so this year I had her make one batch for a meeting at work and Bill had her make another batch for his bowling team.  They are delicious - and vegan!

Cupcakes:

1 cup canned pumpkin

1/3 cup oil

1 cup sugar

1/4 cup almond milk

1 tsp vanilla extract

1 1/4 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp pumpkin pie spice

Heat oven to 350 degrees.  Mix together the pumpkin, oil, sugar, milk, and extract.  In a separate bowl, mix together the dry ingredients.  Put the dry ingredients in with the wet.  Stir with a fork until combined.  Fill up cupcake liners half way and put in the oven for 22 minutes.

Frosting:

1/2 cup vegetable shortening

1/2 cup margarine, softened

1 tsp vanilla extract

4 cups powdered sugar

2 tbsp almond milk

2 tsp cinnamon

Beat together the shortening and margarine.  Add the vanilla.  Add the cinnamon.  Slowly add the sugar, about one cup at a time.  When the sugar is completely added it will look dry.  Add the milk and beat at medium speed until light and fluffy.  Store covered with a damp cloth in the refrigerator until ready to use.  If you are piping it, let it come to room temperature.

Kayleigh used a Wilton 1M open star tip for the cupcakes pictured.  Any large open star tip will work well according to her (this kind of decorating is beyond me!).