Moist (Vegan) Pumpkin Cupcakes

I have been looking into Vegan cupcakes and other recipes for a friend of mine. Her son, who is the sweetest little boy I know, is unfortunately allergic to many things. So, the vegan lifestyle seems to work best for him. I don't know why I decided on pumpkin, but these are SOOOO good.

Pumpkin Cupcakes

First bowl:

1 cup pureed pumpkin

1/3 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup soy milk

1 tsp vanilla extract

Second bowl:

1 1/4 cup flour

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp pumpkin pie spice

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

Preheat oven to 350 deg. Line 12 cupcake holders.

Combine the ingredients in the first bowl. Add second bowl mixture lightly using a fork, not a mixer. Spoon mixture into holders, filling about 2/3 full. Bake for 23 - 25 minutes.

Allow cupcakes to rest in the cupcake for 10 minutes before placing them on a cooling rack.

(Use whatever icing you like. I used a vegan buttercream with cinnamon and brown sugar.)