Cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon each: ground allspice and ground ginger
1/4 teaspoon each: ground nutmeg and ground cloves
1/2 cup canola or vegetable oil
2 large eggs
3/4 cup packed brown sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F. Grease or line 36-cup mini tins.
Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Add dry ingredients and use a mixer or whisk until completely combined.
Spoon the batter into the tins, filling only 2/3 full to avoid spilling over the sides. Bake for 12-13 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Frosting
1¼ cup confectioners’ sugar
1/4 cup brown sugar
4 tablespoons unsalted butter
1/8 teaspoon salt
1/4 cup maple syrup
1/2 teaspoon vanilla
1 tablespoon whole milk (optional)
Beat sugars, butter, and salt until combined at low speed. Add the maple syrup in a slow stream. Add the vanilla. Increase speed to medium high beat until light and fluffy. If necessary, add milk to achieve a spreading consistency.
Lynn's Cookbook 