Instructions

Make the Pumpkin Cupcakes:

1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. In a large bowl, sift together all dry ingredients: flour, sugars, baking powder, pumpkin pie spice, cinnamon, baking soda, cloves, and salt. Whisk to combine.
3. In a separate bowl, whisk together the wet ingredients: pumpkin puree, eggs, applesauce, oil, and vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until just combined—do not overmix.
5. Fill each cupcake liner ⅔ full with batter.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cupcakes cool completely before frosting.

Make the Cinnamon Cream Cheese Frosting:

1. In a stand mixer or with a hand mixer, beat the softened cream cheese and butter on medium-high speed until smooth (about 2 minutes).
2. Add the cinnamon, vanilla extract, and salt. Mix until combined.
3. On low speed, gradually add sifted powdered sugar. Once incorporated, increase speed to medium-high and beat for another 2 minutes until creamy.

Frost the Cupcakes:

1. If desired, fill the centers of the cooled cupcakes with frosting using a piping bag.
2. Pipe frosting on top using a large star tip (Wilton 1M recommended) or spread with a spatula.
3. Decorate with fall-themed toppings like pumpkin candies, sprinkles, or a dusting of cinnamon.