Biscoff Pumpkin Cupcakes with Marshmallow Fluff Frosting

Ingredients

• 2 cups all-purpose flour
• 2 cups light brown sugar
• 2 teaspoons salt
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup vegetable oil
• 1 cup Biscoff Spread
• 1 cup canned pumpkin puree
• 4 large eggs
• 3 teaspoons pure vanilla extract
• 24 Hershey Kisses with caramel
• 1 stick (8 tablespoons) butter, softened
• 2 1/1 cups marshmallow fluff
• 1 1/2 cups powdered sugar
• 1/2 cup flour
• 1 teaspoon pure vanilla paste or extract
• 2-3 tablespoons milk