Preheat oven to 350°F and line muffin tin with liners. Combine soy milk and vinegar to create soy “buttermilk.” Allow to sit while preparing other components. In a large mixing bowl, combine sugars. Sift together all other dry ingredients, including spices, and whisk into the sugars until combined. In a small bowl, stir pumpkin, applesauce, oil and vanilla together. Pour wet ingredients into dry, adding the soy “buttermilk” last. Combine all ingredients until smooth and pour into prepared muffin tin, filling cups about half full. Bake 18–22 minutes, or until tops spring back to a light touch.

Vegan “Cream Cheese” Frosting

Cream together the cream cheese, butter and vanilla. Add the sugar 1 cup at a time. If frosting is too thick, you may slowly add soy milk as needed to reach desired consistency.