Irish Oatmeal Cupcakes with Warm Butterscotch Icing

For the Cupcakes
1 1/2 cups boiling water
1 cup quick cooking oats
1/2 cup coconut oil
1 cup vegan sugar
1 cup brown sugar
1 tsp. Vanilla
Egg replacer for two eggs (1 Tbl egg replacer, 4 Tbl water. Whisk together with a fork before adding)
1 1/2 cups flour
1 tsp. Baking soda
1 tsp. Baking powder
1/2 tsp. salt
1 tsp pumpkin pie filling (can substitute cinnamon)

Butterscotch Icing
1/2 cup brown sugar
1/3 cup Earth Balance
1 T Soy Creamer or Soy/Nut milk
1 T Coconut Oil
1 tsp vanilla

Combine oats with boiling water. Let sit 10-15 minutes, or until oats soak up all the water.
Preheat oven to 350.
Combine sugars, coconut oil, and vanilla. Blend. Add egg replacer. Blend. Add oat mixture, stirring slowly. Add in remaining (dry) ingredients.

Put 12 liners in your cupcake pan. Fill up to the top with the batter. ( I always like to fill to the top so they make nice mounds, but you can fill 3/4 full if you want a nice flat surface.)
Bake for about 20 minutes, until you insert a toothpick or a knife and it comes out clean.
Let cool.

In a saucepan, combine all ingredients until smooth. Dip each cupcake into the glaze.

Enjoy!