Makes about 20 cupcakes
1 3/4 c (248g) flour
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
6 Tbls (85g) butter, melted and cooled
1 1/2 c (300g) sugar
1 tsp vanilla
1 c (235ml) canned pure pumpkin
1/3 c (78ml) water
Preheat oven to 350F (175C). Line 2 cupcake tins and set aside.
In a large bowl, combine the flour, spices, baking soda, baking powder, and salt. Set aside.
In another bowl, beat butter and sugar until well-combined. Beat in the eggs, pumpkin, vanilla and water until well blended, scraping down sides of bowl as needed.
Sift the dry ingredients into the wet ingredients and mix until completely combined. Divide the batter amongst the cupcake tins, filling each about 3/4 of the way full. Bake 15-20 minutes until the cupcakes spring back when pressed. Let cool in pan for five minutes then transfer to cooling racks and let set until room temperature.
Cream Cheese Frosting
8 oz cream cheese, room temp
1/2 c butter, room temp
1 tsp vanilla
Beat the cream cheese and butter until well combined. Add the vanilla. Add powdered sugar in 1/2 c additions until you achieve the desired consistency.
These were inspired by one of the treats my awesome mom made every year for Halloween. My only change is to use a chocolate coin (P's wonderful suggestion) instead of chocolate-dipped shortbread just for the sake of a smaller size.
Red royal icing
Pipe a thick line of icing around the bottom of a chocolate kiss. Press firmly onto the center of a chocolate coin so the icing spreads around the kiss to hold it in place. Pipe on a bow and allow to dry until completely set.