INGREDIENTS

2 sticks unsalted butter

1 cup brown sugar

1/3 cup granulated sugar

2 cups cake flower

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

1/8 teaspoon ground cloves

½ teaspoon salt

¼ teaspoon black pepper

2 large eggs

½ cup buttermilk

1 teaspoon vanilla

1 ¼ cups canned pumpkin

2 packages cream cheese

1 ½ cups confectioner’s sugar

1/3 cup pure maple syrup

DIRECTIONS FOR CUPCAKES

•  Preheat the oven to 350º F
•  In stand mixer, beat 1 stick of butter and sugars on medium speed until fluffy and creamy
•  Sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg, ground cloves, salt, and pepper into a medium bowl
• Combine buttermilk and vanilla in a separate container
• Add one egg at a time into the butter & sugar mixture
• Alternate adding the flour mixture and the milk mixture, beginning and ending with the flour in order to make the mixtures consistency good
• Beat the pumpkin in until smooth
• Bake for 20-25 minutes & cool

DIRECTIONS FOR FROSTING

• In a stand mixer beat 1 stick of butter, cream cheese, confectioners sugar, and maple syrup on medium speed until creamy & fluffy
• Frost cupcakes only after they have been thoroughly cooled, otherwise the frosting will melt!! 

*Only use pure pumpkin; NOT pumpkin pie filling. 

Make sure the can says 100% pure pumpkin.