Ingredients:
For the Cupcakes:
2 cups canned pumpkin (its slightly more than a 15 oz. can)
2/3 cup oil
2 cups granulated sugar
1/2 cup milk
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. each- ground cloves, nutmeg, and ginger
1/2 tsp. salt
1/2 cup mini chocolate chips
For the Frosting:
8 oz. cream cheese, softened
4 tbs. butter, softened
4 cups powdered sugar
1 tsp. vanilla extract
1 tsp. cinnamon
Instructions:
For the Cupcakes:
Preheat oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, being careful not to overmix as the texture will become gummy. Stir in mini chocolate chips by hand.
Fill liners with 1/4 cup batter (cups should be about 2/3 full). Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before frosting.
For the Frosting:
In a bowl mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing until it's all incorporated. Use immediately or refrigerate. The frosting will harden in the refrigerator so plan to bring back to room temperature if you need to refrigerate the icing before frosting the cupcakes.
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