1 cup vegetable oil
2 cups of sugar
4 large eggs
1 (15 oz) can of pumpkin
1 tsp of pumpkin seed oil (optional)
2 cups of all purpose flour
2 tsp of baking powder
½ tsp of baking soda
2 tsp of ground cinnamon
½ tsp of salt
½ tsp of ground ginger
¼ tsp of ground cloves
2 cups of pumpkin spice morsels
1 ½ cups of sugar
⅓ cup of water
5 large eggs whites
pinch of cream of tartar
1 pound (4 sticks unsalted butter)
2 tbsp of ground pumpkin or pureed pumpkin
1 ½ tsp of cinnamon
¼ tsp of ground ginger
pumpkin spice pumpkin seeds (optional)
Place cupcake liners in cupcake pan. In a medium sized bowl, combine together flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Set aside. Using a stand mixture, cream oil and sugar in a large bowl for approximately 10 minutes. Add eggs one at a time to the creamed mixture. Add pumpkin puree. Add pumpkin oil. Add half of the flour mixture. Mix until combined. Add the remainder of flour mixture. Fold in pumpkin spice morsels.
Using ice cream scoop place batter into muffin tin. Bake at 350 degrees for 22-25 minutes. Let cool completely.
For buttercream, place a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees on a candy thermometer).
In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.
With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.
Add pumpkin, cinnamon and ginger. Beat until completely combined and smooth.
Using a piping bag or a large plastic bag, pipe frosting onto cupcakes. Sprinkle pumpkin seeds on top.
Devour and enjoy!!