1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/2 cup packed light-brown sugar

1/3 cup granulated sugar

1/3 cup butter, melted and whisked to cool slightly

1/3 cup applesauce, at room temperature

1 large egg

1 large egg yolk

1 tsp vanilla extract

3/4 cup + 2 Tbsp canned pumpkin puree

2 1/2 Tbsp buttermilk

1 recipe Cream Cheese Frosting

44 pumpkin candies, optional

Cream Cheese Frosting

4 oz. cream cheese, softened

1/4 cup butter, softened

2 cups powdered sugar

1/2 tsp vanilla extract

Preheat the oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside. In a separate large mixing bowl, using an electric hand mixer on low speed, blend together light-brown sugar, granulated sugar, butter and applesauce until well combined and smooth, about 1 minute. Mix in egg, egg yolk and vanilla.  Add pumpkin puree and buttermilk and mix until well blended. Slowly add dry ingredients and mix just until combined. Fill paper lined mini muffin cups 2/3 full (about 1 slightly heaping Tbsp in each) and bake in a preheated oven 12 – 14 minutes until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool completely then frost with Cream Cheese Frosting and optionally top each cupcake with a pumpkin candy.

To make the cream cheese frosting:

Combine cream cheese and butter in a mixing bowl and using an electric hand mixer on medium speed, blend together until light and fluffy. Add in powdered sugar and vanilla and blend on low speed until combined, then increase to medium and whip until smooth and fluffy.