Gluten Free | Dairy Free | Vegan
In another bowl combine the pumpkin puree, vanilla, oil and buttermilk. Add the dry ingredients to the wet ingredients, and mix until a smooth batter is formed.
Spoon the batter into a prepared muffin pan. Place the pan into the preheated oven for 20-25 minutes or until the center of the cupcakes come out clean with a toothpick.
Remove the pan from the oven, and let it cool. While the cupcakes are cooling, prepare the frosting.
Put the chilled can of coconut cream, powdered sugar, vanilla, and cocoa powder in a bowl and beat until fluffy. Place in a piping bag, and decorate the cupcakes.
FULL RECIPE AT: