Pumpkin Cupcakes with Chocolate Buttercream

What if someone doesn’t like Pumpkin Pie, what do you make for Thanksgiving dessert? Pumpkin Cupcakes with Chocolate Buttercream of course. What if everyone likes Pumpkin Pie? Serve Pumpkin Pie AND Pumpkin Cupcakes with Chocolate Buttercream!

Pumpkin Cupcakes with Chocolate Buttercream

Pumpkin Cupcakes with Chocolate Buttercream 2

Pumpkin Cupcakes:
1 (15 oz) can pumpkin
1 cup oil
3 eggs
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1½ tsp cinnamon
½ tsp allspice
½ tsp salt

Preheat oven to 350°. Line cupcake cups with cupcake liners (makes 24). Beat together pumpkin, oil, eggs, sugar, and brown sugar. Stir in flour, baking soda, baking powder, cinnamon, allspice, and salt until evenly mixed. Scoop batter into prepared cupcake cups. Bake 18-20 minutes or until top center is set. Cool completely before frosting.

Chocolate Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
1/4 cup unsweetened cocoa
6-8 Tbl milk

Whip butter with electric mixer for about 5 minutes until light in color. Add powdered sugar, cocoa, and milk until perfect piping consistency. Pipe onto completely cooled cupcakes, add sprinkles.

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