Vegan Cream Cheese Frosting:
*Eggs: To make a ground flaxseed egg, combine 2 tbsp of ground flaxseed with about 1/3 cup filtered water. Let the combination sit for 5-7 minutes.
*Sugar: To make this Paleo, use 3 cups powdered coconut sugar, which you can make by processing the coconut sugar in a food processor or 1/3 cup maple syrup. To make this lower in sugar, swap in 2 cup coconut flour for 2 cups powdered sugar, and keep 1 cup powdered sugar or 1 cup coconut sugar.
To make the pumpkin toppers: reserve about 1/2 cup of cream cheese frosting before you pipe the frosting onto the cupcakes. Mix in beet powder and turmeric powder together until you get a vibrant orange. Freeze the frosting for 10 minutes. Then remove from the freezer and roll into 12 small balls. Place the balls onto a piece of parchment paper and freeze again for 5 minutes. Use cinnamon sticks or twigs for the stems and top your cupcakes!
Keywords: pumpkin cupcakes, pumpkin cupcakes with cream cheese frosting, healthy pumpkin cupcakes, vegan pumpkin cupcakes