Pumpkin Dessert Recipes: Pumpkin Chocolate Cupcakes

Ingredients

• 1 cup (125g) all-purpose flour(spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
• 1/2 cup (120ml) canola or vegetable oil*
• 2 large eggs, at room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1 cup (225g) canned pumpkin puree*
• 1 teaspoon pure vanilla extract
• 1 cup (226g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’sugar
• 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
• 3 Tablespoons (45ml) heavy cream or milk, at room temperature
• 1/8 teaspoon salt
• 2 teaspoons pure vanilla extract
• optional: salted caramel for garnish