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Our mashed potatoes are whipped, our roasts are sliced, our mac and cheese is piled high—Thanksgiving is finally here, and we’re ready to dig in! But no vegan feast is complete without a sweet treat, which is why we’re forever thankful for these Pumpkin Pie Cupcakes. Perfectly spiced with ginger, cinnamon, and nutmeg, and made extra-moist with a touch of vegan mayo, these vanilla frosting-topped beauties are sure to make for a perfect closer to your dinner. Of course, so would our incredible Pumpkin Ice Cream Slab Pie, found only in our special, 16-page vegan Thanksgiving Cookbook inside the November+December issue of VegNews, on newsstands now or available online!
 
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