Preheat the oven to 350*F/ 175*C.
In a large/ medium bowl, combine the dry ingredients and mix them well.
In a separate large bowl, combine the wet ingredients and mix those.
Add the dry ingredients to the wet and combine them well, being careful not to over-mix.
Line a muffin pan with muffin liners. Divide the batter up into the muffin cups- you will get about 12 cupcakes.
Bake the cupcakes for 25-30 minutes. I baked mine for exactly 25, but your oven might vary.
You can check that they are done by sticking a toothpick through the middle of a cupcake. If the toothpick comes out clean, the cupcake is ready.
While the cupcakes are baking, make the frosting.
In the bowl of a stand mixer (or you can also use an electric hand mixer instead), add the vegan butter and vegan cream cheese. Mix those for several minutes (3-5), until the mixture is super creamy and smooth.
Add in the cinnamon, vanilla, pumpkin puree, and one cup of powdered sugar. Mix again until all of the powdered sugar is well incorporated.
Keep adding about 1 cup of powdered sugar at a time until you have added all of the powdered sugar and you have a smooth buttercream texture.
Once the frosting is done, place it in the fridge to chill.
Once the cupcakes are done baking, remove them from the oven and allow them to chill at room temperature.
After they have reached room temperature, I like to put them in the fridge for 20-30 minutes, so they are fully chilled. This is because if you frost them while they are still warm, the frosting might melt off.
When both the cupcakes and the frosting have chilled and the frosting is hard, remove them from the fridge.
You may need to whisk up the frosting for just a few seconds to loosen it up again. Then add the frosting to a large piping bag with a star tip on the end.
Pipe pumpkin frosting on each cupcake. I also added a cinnamon stick to mine and dusted on more cinnamon for some extra decoration, but that part is optional.
Note: if you don't have piping bags or a star tip, or you just don't want to bother with the fancy frosting process, you can take a spoon or a butter knife and spread the frosting on top of each cupcake without making them super fancy.
Store these cupcakes in the fridge for 3-4 days and enjoy!