Gingerbread Pumpkin Cupcakes with Spiced Cream Cheese Frosting

In a medium sized bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, allspice, and salt. Set this aside for now.

In a separate, larger bowl (it can be the bowl of a stand mixer or just a large mixing bowl), beat together the oil, sugars, egg, molasses, and vanilla until combined. Then add the milk and pumpkin and continue beating until smooth.

Add the dry ingredients into your large bowl of wet ingredients. Fold everything together until just combined (no more streaks of white flour). Make sure to not overwork the batter.

Use a cookie dough or ice cream scoop to spoon an equal amount of the batter into each cupcake tin.

Bake for 22-25 minutes. The cupcakes will be ready when a toothpick comes out clean and the tops spring back when you gently press them.

Let the cupcakes cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Add the butter, cream cheese, and salt into the bowl of a stand mixer fitted with the paddle attachment. Beat them together on medium speed until fluffy (30 seconds - 1 minute).

Turn off the mixer and add the powdered sugar, nutmeg, cinnamon, cloves, vanilla, and milk into the bowl. Start beating the mixture on low speed until the sugar is incorporated.

Turn the mixer up to medium-high speed and beat the frosting until it is smooth and creamy.

Once the cupcakes are 100% cool, frost them using either a knife, pastry bag, or ziploc with a hole cut out in the corner. Enjoy!