For a while, I was convinced that vegan was just latin for cardboard, but it is cupcakes like these that keep me coming back for. One of my absolute favorite baked goods from Colby, this pumpkin bread instantly reminds me of fall.

The original recipe recommends baking the bread in loaves but I adjusted the recipe slightly so it works for muffin tins in order to make it easier to share.

Foss's Vegan Pumpkin (Cup) Cake

makes about 2 dozen

2 cups of chopped walnuts 4 cups of flour 2 cups of brown sugar 3/4 cup of white sugar 1 tsp of salt 3/4 tbsp of baking soda 1 tsp of nutmeg 1 tsp of cinnamon 1 can of pumpkin 1/2 can of coconut milk 3/4 cup of canola oil 1 cup of flaked coconut

Preheat oven to 350 F. Combine all the dry ingredients in a large bowl. Pour in the coconut milk, pumpkin and canola oil and combined till batter is smooth. Stir in the chopped walnuts and coconut. Spoon batter into muffin tins.

Bake for approx. 10-12 minutes, or until set.

Special thanks to Heather Vigue and the rest of the Sodexo team for letting us borrow their recipe