Vegan Pumpkin Cupcakes

Preheat the oven to 180°c (350°f). Line a cupcake tray with 12 muffin liners.

Sift all all purpose flour (2 cups) into a mixing bowl and add light brown sugar (1 cup), white granulated sugar (0.5 cup), baking soda (1 tsp), baking powder (1 tsp), salt (0.5 tsp) and pumpkin pie spice (3.5 tsp).

Prepare your egg (1 flax) by mixing 1 tbsp of ground flaxseed with 3 tbsp hot water and allowing to sit for a minute to become gloopy.

Add the egg (1 flax), pumpkin puree (1.5 cups), canola oil (0.25 cup), apple cider vinegar (1 tbsp) and vanilla extract (1 tsp) to the mixing bowl and mix into a thick batter. Don't overmix.

Divide the batter evenly between the muffin liners in the cupcake tray.

Bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. Start 25m timer

Let the cupcakes cool for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.

Prepare your frosting by adding the plant butter (0.5 cup), powdered sugar (3 cups), vanilla extract (1 tsp) and soy milk (1 tbsp) to the bowl of an electric mixer. Start on slow speed and gradually increase the speed until thick and smooth. When you reach the right consistency add in the pumpkin pie spice (1 tsp) and mix in on slow until just mixed.

Pipe the frosting onto the cupcakes and decorate with [pumpkin pie spice] and [crushed pecans].