DIRECTIONS:

FOR THE CUPCAKES

Step 1

Preheat the oven to 350 degrees and line a muffin tin with liners.

Step 2

In a bowl fitted with a stand mixer, beat together the molasses, dark brown sugar and oil. Add the egg and beat until incorporated. 

Step 3

Add the baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice to the bowl. 

Step 4

Beat in the flour and add the milk. 

Step 5

Blend in the pumpkin, mixing until incorporated but being careful not to overmix. 

Step 6

Fill up your prepared muffin tins up with batter. They will be filled most of the way up. 

Step 7

Bake in the preheated oven for 15-18 minutes, until cupcakes are set and toothpick inserted comes out clean. 

Step 8

Cool completely before frosting. 

FOR THE FROSTING

Step 1

Beat the cream cheese and butter together in a bowl until smooth and creamy. 

Step 2

Add in the sifted confectioner’s sugar ½ cup at a time and continue beating until thoroughly incorporated.

Step 3

 Add in the molasses and beat until mixed in.

Step 4

When it’s time to frost, put frosting in a gallon sized plastic bag and snip the corner with a scissor. 

Step 5

Pipe frosting onto cupcakes and sprinkle with freshly grated nutmeg.