Ingredients

For the cupcakes

• 150g Flour
  

• 1 tsp Baking powder
  

• 1/2 tsp baking soda
  

• 1/4 tsp fine sea salt
  

• 1 tsp cinnamon
  

• 1/2 tsp ground nutmeg
  

• 175g Pumpkin Purée
  

• 120g caster sugar
  

• 55g Brown sugar
  

• 125ml vegetable oil
  

• 1 tsp vanilla extract
  

• 50-60ml dairy free milk
  

For the frosting

• 500g icing sugar
  

• 125g vegan butter
  

• 1 tsp vanilla extract
  

• 200g vegan cream cheese