Triple Pumpkin Cupcakes

Instructions

1. Preheat the oven to 350°. Line cupcake tins with paper liners.
2. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
3. In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
4. Pour the batter into the prepared pan- filling each tin 2/3 of the way. Bake for 18-20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool on a rack for a few minutes and then pop them out onto a wire rack to cool completely.

For the Frosting:

1. in a mixing bowl, cream the cream cheese and butter until smooth. Add the pumpkin pureé and mix until well mixed. Add the powdered sugar gradually until fluffy. Mix in spices. (add more powdered sugar if needed for thickness.) Spread or pipe onto cupcakes.
2. Garnish with Pumpkin Caramels if desired.