Originally from Passing Daiseies

Makes 12

Ingredients (cake batter)

• 1 c. almond milk + 1 t. apple cider vinegar, mixed together
• 1/2 c. unbleached all purpose flour
• 3/4 c. whole wheat flour
• 2 T. cornstarch or Ener-G Egg Replacer
• 1 t. baking powder
• 1/2 t. baking soda
• 1/4 t. salt
• 1/3 c. neutral tasting oil
• 1/2 c. evaporated cane sugar
• 1/4 c. dark brown sugar
• 1 t. vanilla extract
• 1 t. cinnamon

Directions (cake)

1. In a large bowl, mix together oil, sugars, and vanilla until combined. Add milk mixture and stir.
2. In a separate bowl, combine all remaining ingredients (dry ingredients). Add this to the wet mixture in small batches, stirring each time until just incorporated. Don’t over mix!
3. Spray a cupcake tray with baking spray and fill each about 3/4 of the way with batter.
4. Bake in a 350 degrees oven for approximately 20-25 minutes, until just golden brown. Allow to cool.
5. After cool, slice cupcakes in half through the middle, so the top and the bottom are separate.
6. Spread chocolate sauce on the bottom.
7. Place toasted marshmallows on top of chocolate sauce.
8. Place top of cupcake on top of marshmallows.
9. Pipe pumpkin icing on top and enjoy!!

Ingredients (chocolate sauce)

• 2 T. unsweetened chocolate powder
• 3 T. powdered sugar
• 4 T. almond milk

Directions (chocolate sauce)

1. Combine all ingredients in a bowl until combined.

Ingredients (pumpkin icing)

• 4 T. Earth Balance, softened
• 1 T. pumpkin puree
• 1/2 t. pumpkin pie spice
• 1 1/2 c. powdered sugar

Directions (pumpkin icing)

1. In a mixing bowl, beat together butter, sugar, and pumpkin, and pie spice.
2. Beat until the icing until it is light and airy. It should turn a light orange color.

Other Ingredients

• About 3-5 Dandies marshmallows per cupcake, so 60 marshmallows max

Directions (toasting marshmallows)

1. Place marshmallows in a single layer on a cookie tray and place under the broiler just for 30 seconds to a minute, until the marshmallows are lightly toasted and a golden brown.