• Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners. If you're using paper liners, spray or brush them with oil.

Make the pumpkin cupcakes:

• Add the wet ingredients to a large mixing bowl and whisk until combined. Add the dry ingredients to the bowl and mix until combined. Make sure you don't overmix the batter (some lumps are fine, as long as they aren't lumps of dry flour).
• Use an ice cream scoop or a spoon to divide the batter in your muffin pan. The batter should fill each cup by around two-thirds.
• Bake the cupcakes for 22-27 minutes or until you can insert a toothpick in the center of a cupcake and it comes out with no wet batter on it (a few moist crumbs are fine).
• Allow the cupcakes to cool in the pan for around 15 minutes then transfer to a cooling rack.

Make the cream cheese frosting and decorating:

• Add the butter to a large bowl (if using an electric hand mixer) or bowl of a stand mixer (with the whisk or paddle attachment). Beat until light and fluffy. Add the vegan cream cheese and mix until just combined and there are more lumps (around 30 seconds).
• Add the sugar and beat on low speed until just combined. Increase to medium speed and beat just until the frosting firms up. Be careful to not mix the frosting too much as it can become soft again. Add more powdered sugar for a firmer frosting. Chill until needed.
• When the cupcakes have fully cooled, use a spatula or piping bag to frost the cupcakes. Dust with additional pumpkin spice and top with mini pumpkins, or as desired.
• Serve the cupcakes immediately. Store the unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or store the frosted cupcakes in the fridge for up to 5 days. If freezing, store the unfrosted cupcakes in a freezer safe container for up to 1 month (store the frosting separately). Allow the cupcakes to come to room temperature before serving.