Vegan Pumpkin Cupcakes With Coconut

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 pinch salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 9 ounces pumpkin puree
• 3/4 cup soy milk
• 1/2 cup vegetable oil (optional)
• 1 tablespoon agave nectar (optional)
• 1/2 cup vegan chocolate chips
• Frosting:
• 1 cup unsweetened coconut cream
• 1 teaspoon vanilla extract
• 1/2 cup confectioners' sugar
• 1 cup sweetened flaked coconut

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl. In a second bowl, whisk together pumpkin puree, soy milk, oil, and agave nectar until evenly blended. Make a well in the flour mixture and pour in pumpkin mixture; stir just until batter is combined. Fold in chocolate chips.
3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
4. Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
5. Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
6. Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.

flour, white sugar, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, pumpkin puree, soy milk, vegetable oil, chocolate chips, frosting, unsweetened coconut cream, vanilla, sugar, coconut

Taken from www.allrecipes.com/recipe/268364/vegan-pumpkin-cupcakes-with-coconut/ (may not work)