Preheat oven to 400 degrees F. Use paper muffin liners or lightly grease muffin tins (recipe makes 24 full-sized or 48 mini cupcakes--I like to do half and half, so 12 full-sized and 24 mini cupcakes).

Whisk together flour, sugar, baking powder, salt, and spices.

In a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut oil (heated to liquid), and maple syrup. Pour wet ingredients into dry and mix thoroughly by hand.

Fill muffin liners 2/3-3/4 full. Bake full-sized cupcakes for 18-20 minutes, or until toothpick or knife inserted into center of cupcake comes out clean. Bake mini cupcakes for 10-14 minutes. (TIP: If you are doing half full-sized and half mini, fill the full-sized tin first and put it in the oven. Fill the mini tin and put it in the oven when there are 10-14 minutes remaining so both will be done at about the same time.).

Allow cupcakes to cool on cooling racks while you prepare the icing.

Using a stand or hand mixer, blend all four icing ingredients until smooth and creamy. Fill 16 inch pastry bag and pipe swirls atop each cupcake (be sure cupcakes are cooled completely before icing).

NOTE: These will do okay on the countertop or buffet table for a couple of hours, but they keep best for long periods in the refrigerator.