Pumpkin Spice Cupcakes

1 ¼ cups flour 

¾ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½  teaspoon ginger

¼ teaspoon cloves

½ teaspoon salt

1 cup canned pumpkin

½ cup vegetable oil

2 eggs

½ teaspoon vanilla

Preheat oven to 375°F. Line a muffin pan with paper liners. 

In a medium bowl sift together the dry ingredients. In a large bowl, beat together the wet ingredients. Add the sifted dry ingredients to the wet ingredients and mix until just combined. Scoop the batter into the prepared muffin pan. 

Bake for 16 to 18 minutes, or until when touched gently, cupcakes bounce back, or when a toothpick inserted in the middle comes out clean. 

Makes 12 to 18 cupcakes, depending on size. 

Allow to cool and frost with Cream Cheese Frosting. If desired, drizzle with Butterscotch Ganache and chopped pecans. 

Cream Cheese Frosting

½ cup butter, softened

4 ounces cream cheese, softened

½ teaspoon vanilla

3 cups powdered sugar

Cream together butter, cream cheese, vanilla, and half of powdered sugar until smooth. Add remaining powdered sugar and beat until smooth and fluffy.

Butterscotch Ganache

In a microwaveable bowl combine ¼ cup butterscotch chips and ¼ cup cream or milk. Microwave for 1 minute. Stir until smooth. Microwave for additional 30 seconds or longer if needed. Butterscotch chips should melt completely.