https://smittenkitchen.com/2008/11/pumpkin-cupcakes/
My notes:
1. Made with APP because that’s all I had
2. Also used homemade 2% yogurt instead of buttermilk
3. Followed the spice measurements for the most part but did more heaping teaspoons than level. I did a little white pepper instead of the fresh ground black pepper so it would appeal to the little ones.
4. Baked up in 12 muffins and a little leftover in my mini cake pans. Took about 24 minutes.
5. Halved the cream cheese frosting recipe because I don’t really love frosting and am definitely not going to make roses.
6. Made it the night before and frosted day of.
