Ingredients

• 2 ⅔ cups All-Purpose Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• ⅛ teaspoon Nutmeg
• ⅛ teaspoon Ground Cloves
• 1 teaspoon Salt
• 2 cups Pumpkin Puree
• 3 tablespoons Ground Coffee
• 1 cup Sugar
• 1 cup Brown Sugar, packed
• ½ cup Vegetable Oil
• ½ cup Milk
• 4 Eggs

Frosting

• 2 cups Powdered Sugar
• 2 tablespoons Butter, softened
• 2 tablespoons Milk
• ½ teaspoon Vanilla Extract

Directions

1. Preheat oven to 350F; prepare cupcake pan with cupcake liners
2. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, cloves salt
3. In another bowl, add pumpkin, sugar, brown sugar, milk, coffee and oil; beat together until combined
4. Add eggs one at a time to the wet mixture; beat well after each egg
5. With the mixture on low speed, add the flour mixture in two parts; mix until just well mixed
6. Fill cupcake liners with batter ¾ full
7. Bake 18-20 minutes until a toothpick comes out clean; let cool completely then cover with frosting
8. Frosting: mix the powdered sugar, butter, milk and vanilla extract together until smooth