• Preheat the oven to 350°F (180°C) and line a 12-hole muffin pan with paper liners. Set aside.
• In a bowl, stir soy milk, pumpkin puree, oil, vanilla extract, and vinegar. Set aside.
• In another bowl, make the flax egg, stir ground flaxseed and lukewarm water. Set it aside for 5 minutes.
• In another large mixing bowl, whisk flour, coconut sugar, pumpkin pie spices, baking soda, salt, and baking powder for 40 seconds until evenly combined.
• Pour the milk-pumpkin mixture onto the flour as well as the flax egg.
• Stir with a spoon until just combined; don't overmix.
• Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full, not more!
• Bake at 350°F (180°C) on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.

Frosting

• Let it cool down for 5 minutes in the pan, then cool completely on a rack before frosting with two batches of my vegan vanilla frosting recipe.

Decoration

• To decorate and make the pumpkin toppers, use a batch of my pumpkin truffle recipe, minus the chocolate shell. Shape a little cylinder and use a toothpick to form marks on the sides. Add a chocolate chip on top to decorate the pumpkin.
• Place the pumpkin on top of the frosted cupcake with a pinch of extra cinnamon if desired.