For the cupcakes:

• 3/4 cup Nellie's Free Range Unsalted Butter, softened
• 2-1/2 cups sugar
• 3 large Nellie’s Free Range Eggs, room temperature
• 1 can (15 ounces) solid-pack pumpkin
• 2-1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk

For the frosting:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup Nellie's Free Range Unsalted Butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon

For the decorations:

• Hats: wafer cookies
• Hat detailing: orange decorating gel
• Eyes: mini candy-coated chocolates
• Nose: candy corn
• Mouth: chocolate sprinkles
• Hair: toasted coconut flakes

To make the cupcakes:

• Preheat oven to 350F. In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time to butter and sugar mixture, beating well after each addition. Add pumpkin and beat until fully combined.
• In a separate bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda, and ginger. Stir to combine, then add in 3-4 additions to wet ingredients, alternating with buttermilk and beating well after each addition.
• Fill 24 paper-lined muffin cups. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely (about 30 minutes) while you make the frosting.

To make the frosting:

• In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla, and cinnamon, and beat until frosting is smooth. Frost and decorate cupcakes once fully cooled. Decorate if desired, and enjoy!