• Preheat oven to 350°F and line a cupcake pan with cupcake liners.
• In a small bowl whisk together buttermilk, pumpkin puree, and vanilla
  ½ cup buttermilk, 1 ½ cups pumpkin puree, 1 teaspoon vanilla
• In a separate bowl, combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  1 ⅓ cups flour, ¾ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon cinnamon, 2 teaspoon pumpkin pie spice
• Using a stand mixer, mix sugar and butter until fluffy.
  ½ cup unsalted butter, 1 ¼ cup white sugar
• Once the butter and sugar are lighter in color and thoroughly mixed, add each egg and the yolk, one at a time, to the butter mixture, letting each one fully mix into the batter before adding the next. Then add in the oil and mix until thoroughly combined.
  3 large eggs, 1 large egg yolk, ¼ cup vegetable oil
• Fold in ½ of the flour and then fold in ½ of the buttermilk mixture into the batter. Then fold in the remaining flour and the remaining buttermilk mixture.
• Scoop into lined cupcake tin. Bake for 14 minutes or until a toothpick inserted comes out clean.
• Once the cupcakes are done, let them cool completely before frosting.

Cream Cheese Frosting

• In a stand mixer, whip your butter chunks and cream cheese on medium-high speed until the mixture is light and fluffy and thoroughly combined.
  4 oz cream cheese, ½ cup butter
• Add in vanilla, salt, and heavy cream and mix until incorporated. Then add in powdered sugar 1 cup at a time.
  2 teaspoon vanilla, 5 tbs heavy cream, 5 cups powdered sugar, Pinch salt
• You may need to add more heavy cream or more powdered sugar to get the desired consistency. If the frosting is too thick, you can add more heavy cream, or if the frosting is too runny, add more powdered sugar to thicken it.
• Pipe onto cupcakes and top with a fun pumpkin candy! Enjoy!