1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
Cookie Butter Buttercream Frosting
1/2 cup butter, at room temperature
1/4 cup Biscoff (or Trader Joes creamy Cookie Butter)
1 1/2 cups powdered sugar
1-3 tablespoons cream (or milk)
1 teaspoon vanilla
Crushed Heath toffee bits for sprinkling on top, optional
Whisk. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
Mix. In the bowl of a stand mixer, cream together the pumpkin puree, granulated sugar, brown sugar, and oil. Add the eggs one at a time, mixing well after each addition. With the mixer on low speed, slowly add the flour mixture in two additions, mixing until just incorporated.
Scoop & bake. Using a cookie scoop, fill cupcake liners 2/3 of the way full. Bake 18-20 minutes, or until cupcakes are golden and a toothpick inserted into the center of the cupcake tests clean. Allow cupcakes to cool in pan for 10 minutes before transferring to wire racks to cool completely.
To make the frosting, cream together the butter and cookie butter in the bowl of an electric mixer. Slowly add the powdered sugar. Add vanilla and one tablespoon of cream at a time; beat until light, fluffy, and desired consistency.
Frost it! Pipe frosting onto completely cooled cupcakes. Sprinkle with crushed toffee, serve & enjoy!
Makes 12 cupcakes.