Vegan Pumpkin Cupcakes with Maple Pecan Frosting

Steps

1. 1

   Preheat the oven to 175°C and line a muffin tin with paper liners. Spray the liners lightly with oil.

2. 2

   In a large bowl, whisk together the pumpkin, applesauce, coconut oil and sugar until smooth.

3. 3

   Now add the flour, baking powder, baking soda, spices and salt to the wet ingredients and mix with a large spoon until just combined.

4. 4

   Fill cupcake liners half full and bake for 18-22 minutes, until a toothpick comes out clean or they spring back when pushed lightly.

5. 5

   Let them cool in the pan for about 5 minutes, then transfer to a cooling rack.

6. 6

   For the frosting, first chop the pecans small, then place them on a baking sheet and preheat the oven to 350. Toast in the oven for 3-5 minutes until they start to smell good. Be careful not to burn them. Set aside to cool, or stick in the fridge or freezer to speed up cooling.

7. 7

   In a large mixing bowl or stand mixer, add the vegan butter and mix the for a few minutes until creamy, then add 2 cups of powdered sugar and the syrup. Mix again until combined. Add more powdered sugar if needed, to taste, and to make the frosting thicker.

8. 8

   Once the pecans have cooled, add them in and beat to combine.

9. 9

   Pipe frosting onto cupcakes using a piping bag and large tip (so the pecan pieces don't get stuck), or simply spread on each cupcake with a butter knife. Top each cupcake with a pecan, if desired. Enjoy!