Ingredients
1 package vegan yellow cake mix
1 1/2 teaspoon pumpkin pie spice
1 cup clabbered soy milk (or other non-dairy milk) (to clabber, add a teaspoon lemon juice/apple cider vinegar per cup of non-dairy milk)
1 cup pumpkin
1/4 cup applesauce
1/4 cup non-dairy yogurt
Frosting Ingredients
3 tablespoons vegan margarine (80% fat is best), softened
3 tablespoons pumpkin
2 cups powdered organic unbleached sugar
1/2 teaspoon soy milk (or other non-dairy milk)
1/2 teaspoon vanilla
Black licorice twists
Small green hard candy
Directions
Line 24 muffin tins with paper baking cups.
In large bowl, combine all cupcake ingredients at low speed until moistened; beat 2 minutes at medium speed, scraping down sides of bowl.
Pour batter into prepared muffin cups.
Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool completely.
In small bowl, beat margarine and 3 tablespoons pumpkin until well blended.
Gradually add 1 cup of the powdered organic unbleached sugar; beat until smooth, about 1 minute.
Add soy milk and vanilla.
Gradually add remaining 1 cup powdered sugar; beat an additional 2 minutes.
Spread on tops of cupcakes.
Cut each licorice twist down one side to open into triangular pieces for eyes and noses.
Cut jagged, curved pieces for mouths.
Arrange on top of cupcakes for faces.
Slice candy in half; attach to head for stems.