Pumpkin Cupcakes with Spiced Icing

1 cup canned pumpkin 
3 Tablespoons pure maple syrup 
¾ cup sugar 
⅓ cup coconut oil (or canola), softened 
¼ cup blackstrap molasses 
Chia egg (1 tbsp chia + 3 tbsp water) 
1 ⅔ cups unbleached all-purpose flour 
1 ¼ teaspoons baking soda 
2 teaspoon pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger) 
1 teaspoon sea salt 
1 teaspoon baking powder 
⅛ teaspoon ground cloves 
½ cup toasted chopped walnuts 
For the Frosting

8 oz (1 container) vegan cream cheese 
2 Tablespoons vegan butter 
1 teaspoon vanilla 
A LOT of powdered sugar 
2 Tablespoons maple syrup 
1 teaspoon pumpkin pie spice (more to taste) 
Sprinkles of cinnamon (for garnish) 
Preheat oven to 350F (177C). Line a cupcake pan with cup liners. Toast the walnuts in a frying pan (watch carefully not to burn!) and set aside. Combine the pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and stir well. Stir in the toasted nuts. Scoop batter into cups (3/4 full), and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from pan.


While it is baking, make the frosting. In a mixing bowl, whip together vegan cream cheese, vegan butter, vanilla, maple syrup, dashes of pumpkin pie spice. Add the powdered sugar until desired consistency is reached. Frost fully cooled cakes and sprinkle with cinnamon.