Vegan Pumpkin Cupcakes with Cream Cheese Icing

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1/3 cup vegan butter (like Earth Balance)
3/4 cup white granulated sugar
3/4 cup pumpkin purée
6 tbsp almond milk (or other milk alternative)
1 tbsp vanilla extract
2 tsp pumpkin spice
2 tsp baking powder
1 1/4 cup flour
1/4 tsp salt
FOR THE ICING:
1/2 cup dairy-free cream cheese (I used Daiya)
1/2 cup vegan butter
2 cups powdered sugar (add more if you like it sweeter)
1 tsp clear vanilla flavouring (regular vanilla extract is okay too, it just won't be as white)
a pinch of pumpkin spice.
Please see JSA for directions
See the full directions on my site
Nutritions

Calories
102

Sodium
65mg
2% DV

Fat
4g
6% DV

Protein
0.9g
1% DV

Carbs
14g
5% DV

Fiber
0.2g
0% DV
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