Ingredients:
FOR THE MUFFINS
1 3/4 cup flour
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
2 cups canned pumpkin puree
1/2 cup canola oil
2 eggs
1 tbsp vanilla
FOR THE FROSTING:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 tbsp vanilla
1/4 tsp salt
3 1/2 cups icing sugar
Instructions:
1. Make the muffins. In a medium bowl mix together the flour, sugars, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. In a large bowl whisk together the pumpkin, canola oil, eggs, and vanilla. Add the dry ingredients into the wet and stir just until combined. Fill batter evenly into 12 lined muffin cavities. Bake at 375 for 22-25 minutes, until toothpick inserted comes out clean.
2. Make the frosting. In a mixer on low speed mix the butter and cream cheese until smooth. Add the vanilla and salt and mix again. Add icing sugar 1/2 cup at a time until incorporated. Once muffins have cooled use frosting to top. Enjoy!