Vegan Pumpkin Muffins:
1 cup whole wheat pastry flour (or sub all purpose)
½ cup sugar
1 tsp. baking powder
½ tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ tsp. cloves
¼ tsp. salt
1 cup canned pumpkin puree
½ cup unflavored soy or almond milk
¼ cup vegetable oil
1 tsp. vanilla extract

Cashew Cream Cheese Frosting:
1 cup raw cashews, soaked in water 4-8 hours
juice of 1 lemon
1 tsp. vanilla
4 cups powdered sugar
up to ¼ cup unflavored soy or almond milk