Pumpkin Cupcakes
[Vegan]

1. 1. Preheat the oven to 350°F.
   2. Line the cupcake pan(s) with liners. Set aside.
   3. In a large mixing bowl, whisk together the melted butter, egg replacers, and sugars together until incorporated.
   4. To the wet mixture, add the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and clove. Whisk until all ingredients are well combined.
   5. Whisk in the pumpkin puree.
   6. Divide the batter evenly among the liners, filling each about 3/4 full.
   7. Bake for about 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
   8. Remove from the oven and let it cool a bit so they are easier to handle. Transfer the cupcakes to a wire rack to cool completely before frosting.

For the Coconut Milk Whipped Cream:

1. Open the two cans of coconut milk without tilting or shaking them. Using a spoon, take out the solid parts and transfer to a large bowl. Remove all the solids until you reach the liquid part. Save the liquid for future use.
2. Using an electric hand mixer or stand mixer with a whip attachment, whip on medium-high until the cream becomes light, fluffy, and stiff.
3. Add the agave nectar and ginger. Mix well then taste test it and add more nectar and/or ginger if needed.
4. Spoon the whipped cream into a piping bag with a piping tip attached. Pipe swirls of the cream on top of each cupcake.
5. Dust the tops lightly with ground cinnamon.
6. Serve immediately or refrigerate until ready to serve.