Pumpkin Pie Spiced Cupcakes

2-1/4 Cups all-purpose flour
1 tsp Cinnamon, Korintje Ground
1/2 tsp Nutmeg, Ground
1/2 tsp Ginger Powder
1/4 tsp Cloves, Ground
1/2 tsp Allspice, Ground
1/2 tsp Salt
1 Tbsp baking powder
1/2 tsp baking soda
1/2 Cup butter, softened
1 Cup white sugar
1/3 Cup brown sugar
2 eggs, room temperature
3/4 Cup buttermilk
1 Cup pumpkin purée

8 oz cream cheese
1/4 Cup butter, softened
3 Cups confectioner’s sugar
1 tsp Vanilla Paste
1 tsp Cinnamon, Sri Lankan ground
1/4 tsp Ancho Chili Powder

Preheat an oven to 375°F. Grease 24 muffin cups, or line two cupcake pans with paper muffin liners. (If you are making mini muffins, this recipe will make about 50 mini muffins.) Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside. NOTE: You can replace the cinnamon, nutmeg, ginger, clove and allspice, with 2 tsp of AllSpice Pumpkin Pie Spice blend.

Beat 1/2 Cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl, until mixture is light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the buttermilk and pumpkin purée after the last egg. Add the flour mixture, a little bit at a time (so the flour doesn’t go POOF! when the it hits the mixer), mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, about 25 minutes for standard muffins or 10 minutes for mini muffins. Cool in the pans for 5 minutes, before removing muffins, allowing to cool completely on a wire rack.

While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 Cup butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla paste and 1 teaspoon ground cinnamon and ancho chile powder; beat until fluffy. Once the cupcakes are completely cool, frost them with the cream cheese icing.

NOTE: for an added twist try omitting the ancho chile powder and adding 1/8 tsp hazelnut extract in the frosting instead.