by Lindsay Weiss posted in Life & Home

If you're a pumpkin fan, I've got just the thing. We're talking soft, tender pumpkin cupcakes. Creamy pumpkin buttercream. A little sprinkle of brown sugar on top. So good.
You know how lots of pumpkin recipes call for a cup of pumpkin" And leave you with an annoying 1/2 cup or so just sitting in the can going to waste" MAKE THE PUMPKIN BUTTERCREAM. It's the best use of your extra 1/2 cup! (You will still have a tiny bit left in the can, but not too much.)
I will make these cupcakes again and again; they are the perfect fall treat to take anywhere are could not be prettier.
Looking for more Sweets and Eats for the Whole Family" Find Lindsay at Sugar Mama.

Pumpkin OVERLOAD Cupcakes
Cupcakes

2 1/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup salted butter, softened

1 cup white sugar

1/3 cup brown sugar

2 eggs, room temperature

3/4 cup milk

1 cup pumpkin puree
Frosting

1 cup salted butter (softened)

1/2 cup pumpkin puree

4 cups confectioners sugar

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon milk (if needed)
Brown sugar to sprinkle on top, if desired
Preheat an oven to 375 degrees. Grease 24 muffin cups, or line with paper muffin liners.
Sift together the flour, cinnamon, ...