Mix the following 4 ingredients in a medium-sized bowl: 2 1/4 c. flour 1 T baking powder 1/2 tsp. baking soda 1/2 tsp. salt Mix the following ingredients in a large bowl: 4 eggs beaten 1 small can of canned pureed pumpkin (or half of a large can) 1 cup sugar 1/3 cup brown sugar 1/2 tsp nutmeg 1/2 tsp ground ginger 1/2 tsp ground cloves 1/2 c. oil 3/4 c milk Add half of the dry ingredients in your medium bowl to the large bowl and mix, then add the rest and mix to only combine. Don't over mix. Spoon into 24 paper lined cupcake pans 3/4 full. Preheat oven to 375 and bake for 25 min. Frost when completely cool. Cinnamon Cream Cheese Frosting: 1 (8oz.) pkg. cream cheese, softened 1/4 c. butter, softened 4 cups confectioners sugar (add more if needed) 1 tsp vanilla 1 tsp cinnamon With electric beaters, mix cream cheese and butter until smooth and fluffy, add vanilla and cinnamon, and one cup of sugar at a time until desired consistency is reached. Place frosting into a freezer quart size bag, twist air out of top of bag, snip off a small amount off of a corner and pipe onto cooled cupcakes.
Caramel Acorns: 24 Kraft caramels handful of chocolate chips, melted in microwave chocolate jimmies Microwave 2 unwrapped caramels at a time for about 8 seconds. Roll into a ball and shape into an acorn shape. Set aside. When all are shaped, dip caramel top into melted chocolate chips and then immediately into a pile of chocolate jimmies. Place on frosted cupcake.
The funny thing is, they gloss over and look even better the second day. These cupcakes can be made a day ahead. Just frost them when you're ready to serve them.