Sticky Toffee Pumpkin Cupcakes with cream cheese frosting

INGREDIENTS

1 1/8 cups

Pumpkin, roasted

Eggs, medium

3 tbsp

Corn syrup, dark

1 1/4 cups

All purpose flour cups all purpose flour

1/2 tsp

Allspice

1 tsp

Baking powder

1/2 tsp

Baking soda

+ 2 tbsp cups Brown sugar, firmly packed

1 tsp

Cinnamon

1/4 tsp

Cloves

4 cups

Icing sugar

1 tbsp

Milk enough to bring the frosting to a spreadable consistency

1/4 tsp

Nutmeg

2 tsp

Vanilla

3/4 cup

Butter

1/2 cup

Cream cheese