INGREDIENTS
1½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup mini chocolate chips
For the Cinnamon Buttercream:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2-3 tablespoons heavy cream or milk
INSTRUCTIONS
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix Wet Ingredients:In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips.
Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
CINNAMON BUTTERCREAM:
In a large bowl, beat the softened butter until creamy and smooth.
Gradually add the powdered sugar and cinnamon, beating until fluffy.
Mix in the vanilla extract and 2 tablespoons of cream or milk. Add more cream as needed to achieve the desired consistency.
FROST THE CUPCAKES:
Once the cupcakes have cooled completely, pipe or spread the cinnamon buttercream on top & sprinkle mini chocolate chips on top.