Ingredients:

Cupcakes:
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 to 1/2 tsp. freshly grated nutmeg
1/4 to 1/2 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup packed light brown sugar
1 cup canola oil
4 large eggs

Icing:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups powder sugar

Cupcake Directions:
1. Preheat the oven to 350°F.
2. Line cupcake pans with paper liners.
3. In a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Set aside.
4. In the bowl of an electric mixer, blend together the pumpkin, sugar, brown sugar and oil.
5. Add the eggs one at a time, beating well after each addition.
6. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
7. Fill the cupcake liners about three-quarters full.
8. Bake 18-20 minutes.
9. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.

Frosting Directions:
1. Combine the cream cheese and butter in the bowl of an electric mixer.
2. Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
3. Mix in the vanilla extract.
4.  Gradually beat in the powder sugar until totally incorporated, increase the speed and then beat until smooth.
5. Refrigerate frosting for 30 minutes to an hours so it will hold its form when you frost the cupcakes.