Grease a 12-cup muffin tin or line with paper liners.
3. Step
In a large bowl, cream together the brown sugar and coconut oil with an electric hand mixer until smooth.
4. Step
Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla, salt, lemon zest, pumpkin puree, and almond milk, and stir with a rubber spatula until well combined.
5. Step
Use an ice cream scoop to fill each muffin cup about ¾ of the way.
6. Step
Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
7. Step
Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
8. Step
Fold in the maple syrup and vanilla with a rubber spatula until well combined.
9. Step
Fold a piece of tape around the one of the bottom corners of a large zip-top bag. Then cut a ¼ inch slit along one edge of the corner.
10. Step
Put the zip-top bag in a tall glass and scoop a good amount of frosting into the bag. Squeeze all of the frosting toward the taped corner of the bag.
11. Step
Decorate the cupcakes by frosting small loops resembling petals on top.
