Sunrabbit’s Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the pumpkin puree, coconut oil, maple syrup, vanilla extract, and almond milk. Mix well. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Line a muffin tin with cupcake liners and fill each liner about 2/3 full with the batter. Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely. In a mixing bowl, beat the vegan cream cheese, powdered sugar, and lemon juice until smooth and creamy. Once the cupcakes are completely cooled, frost them with the vegan cream cheese icing. Sprinkle pumpkin seeds on top for garnish. Enjoy!