• 1 1/4 cup of unbleached flour
• 1/2 cup of  sugar
• 1 tsp. of vanilla
• 1 tsp. of baking powder
• 1 cup of pumpkin puree
• 1/2 cup of evaporated milk
• 1 tsp. of ginger
• 1/4 tsp. of ground clove
• 1 1/2 tsp. of cinnamon
• 1 tsp. of ground nutmeg
• pinch of kosher salt
• 1 egg beaten

For the sugar topping

• 2 tbsp. of vanilla sugar
• 1 1/2 tsp. of pumpkin pie spice

For the Cream Cheese Frosting

• 4 oz. of softened cream cheese
• 4 tbsp. of softened unsalted butter
• 1 tsp. of vanilla
• pinch of kosher salt
• 1 cup of confectioner’s sugar

1. Preheat oven to 400°
2. In a large mixing bowl combine, flour, sugar, spices, baking powder and salt. whisk to combine.  Add in pumpkin, evaporated milk, egg and vanilla.  Mix well to combine.  Scoop into muffin tin lined with cupcake wrappers or sprayed with vegetable spray.  (Using a cookie dough scoop will make uniform muffins)
3. Combine vanilla sugar and cinnamon in small bowl, sprinkle over the top of each muffin.  Bake for 25 minutes or until muffins give when pressed.  Remove from oven cool in pan for about 15 min.  Remove to plate.
4. In large mixing bowl, add in cream cheese, butter, and vanilla, beat well to combine, add in powdered sugar and whip until fluffy about 5 minutes.  Scraping down bowl.  With a pastry bag fitted with a star tip, pipe frosting on each muffin or use a spatula to frost like a cupcake.  Devour!