Pumpkin Spice Cupcakes with Cinnamon Buttercream



1½ cups spelt flour (Gluten free flour works in this recipe, if you need it to be gluten free. All purpose flour would work as well).
¾ cups organic cane sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon nutmeg
pinch cloves
1 cup of pumpkin puree
⅓ cup organic canola oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
½ cup water

For the frosting:
3 Tablespoons vegan buttery spread
2½ cups powdered sugar
1-2 Tablespoons unsweetened coconut milk
½ teaspoon cinnamon
½ teaspoon ginger
pinch of cloves