Pumpkin Cupcakes with Nutmeg Buttercream Frosting

Ingredients

Cupcakes
• 1 ¾ cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 2/3 cup brown sugar, packed
• 2 eggs
• 1 cup canned pumpkin puree
• ½ cup butter at room temperature
• 1/3 cup plain Greek yogurt
• 1 tsp. vanilla
• 1/4 cup mini chocolate chips
• 1/4 cup sweetened condensed milk for stuffing, optional
Frosting
• 4 cups powdered sugar
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• Pinch of salt
• 1 cup butter, melted
• 1/4 cup milk
• 2 tsp. vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease a 12-count muffin tin with butter or line with cupcake liners and set aside.
Cupcakes
2. In a large bowl, (or mixing bowl of a KitchenAid stand mixer) mix the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
3. Add the brown sugar and eggs, and mix together until combined. Add in the pumpkin, butter, yogurt and vanilla and mix until just combined. Gently fold in the chocolate chips.
4. Spoon the batter into the prepared muffin tin.
5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
6. If stuffing with sweetened condensed milk, stick a chopstick or end of a small wooden spoon handle into each cupcake to create a small hole. Drizzle sweetened condensed milk inside each one (piping it in with a frosting bag and tip can make it a little easier).
7. Cool completely before frosting.
Frosting
8. In the KitchenAid bowl, beat the butter, vanilla, milk and sweetened condensed milk until smooth. (See notes)
9. With the mixer on low, slowly add in the powdered sugar, then the cinnamon, nutmeg and salt. Increase the speed and beat on high speed for 1 minute. Add additional powdered sugar or milk if needed for the right consistency.
Assemble the cupcakes
10. Frost the cupcakes and sprinkle with cinnamon.

Notes