Sunrabbit's Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing

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Based on the post punk kitchen's pumpkin muffin recipe, these are vegan, nutritious, and totally delectable! these are my go-to dessert for thanksgiving, halloween, christmas, or just as a tasty breakfast treat or potluck contribution. loved by vegans and omnivores alike!!

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Steps

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Preheat oven to 400 degrees f.

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Use paper muffin liners or lightly grease muffin tins.

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Whisk together flour , sugar , baking powder , salt , and spices.

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In a separate bowl , mix pumpkin puree , almond milk , applesauce , coconut oil , and maple syrup.

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Pour wet ingredients into dry and mix thoroughly by hand.

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Fill muffin liners 2 / 3-3 / 4 full.

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Bake full-sized cupcakes for 18-20 minutes , or until toothpick or knife inserted into center of cupcake comes out clean.

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Bake mini cupcakes for 10-14 minutes.

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Allow cupcakes to cool on cooling racks while you prepare the icing.

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Using a stand or hand mixer , blend all four icing ingredients until smooth and creamy.

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Fill 16 inch pastry bag and pipe swirls atop each cupcake.

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Ingredients

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whole wheat pastry flour, unrefined sugar, baking powder, sea salt, ground cinnamon, ground nutmeg, ground ginger, ground allspice, ground cloves, pumpkin puree, almond milk, natural applesauce, coconut oil, pure maple syrup, non-hydrogenated margarine, cream cheese, icing sugar, pure vanilla extract