Combine the eggs, sugar, pumpkin puree and butter in a large bowl. In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves. Add this to the pumpkin mixture and mix well.
Divide the batter into lined cupcakes pans. Bake at 350F for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Make the buttercream:
Beat the butter, canned pumpkin and pumpkin pie spice with an electric mixer until fluffy. Add the vanilla extract and mix well. Add the confectioner’s sugar one cup at a time, beating with each addition. Add the orange food colouring and beat for 3-5 minutes, until fluffy.
Place the buttercream in a piping bag fitted with a large star-shaped piping tip.
Assembly:
Pipe swirls of buttercream onto the cupcakes. Decorate with leaf sprinkles and candy pumpkins. Enjoy!
Video
Notes
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