In a medium bowl, using a handheld mixer, beat Earth Balance butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla; beat until combined.
In a separate bowl, whisk together gf flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
Stir half the dry ingredients into pumpkin mixture. Add soy milk and stir until just blended. Add remaining dry ingredients; stir until just incorporated.
Spoon batter into 12 standard size muffin cups.
Bake for 20 minutes or until a toothpick inserted into center comes out clean. Let cool in muffin pans on racks for 5 minutes.
Remove cupcakes and let cool completely on wire racks.
Meanwhile, make cream cheese frosting. In a medium bowl, using a hand-held mixer, add(cold) Tofutti cream cheese, vanilla and powdered sugar; beating until smooth. Add food coloring if desired. Refrigerate for about 30 minutes prior to frosting cupcakes.
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.