Vegan & Gluten-free Pumpkin Cupcakes with Cream Cheese Frosting

INGREDIENTS

2 cups

1-to-1 gluten-free flour blend (sub with all-purpose flour if not gluten-free)

1 cup

vegan cane sugar

1 tsp

baking soda

1 tsp

sea salt

1 tbsp

pumpkin pie spice*

1 cup

pure pumpkin puree (not pumpkin pie filling)

1 cup

canned coconut milk, shaken well

1/2 cup

vegetable oil

2 tbsp

apple cider vinegar

1 tbsp

vanilla extract

6 tbsp

vegan butter, at room temperature

8 oz

vegan cream cheese, at room temperature

1 tsp

vanilla extract

4 cups

confectioners sugar