with Cinnamon Vanilla Buttercream Frosting
Preheat oven to 350°F and line three standard muffin tins with cupcake papers. Sift together flour, baking soda, cinnamon, nutmeg and salt. In separate large bowl, combine pumpkin, sugars and oil. Add eggs one at a time, beating after each addition.
Add flour in three additions to wet ingredients and mix until just combined and no flour can be seen. Fill muffin tins and bake cupcakes 20-25 minutes or until toothpick inserted in center comes out clean.
Makes 36 standard cupcakes.
Put sugar, egg whites and salt into metal mixing bowl. Place bowl over saucepan of simmering water and stir constantly with whisk until mixture feels very warm to touch (about 3-4 minutes). Remove bowl from heat. Working with whisk attachment or hand mixer, beat meringue on medium speed until it reaches room temperature (about 5 minutes). Add butter cubes one at a time, beating after each addition until smooth. Once all butter is incorporated, add cinnamon and vanilla beating until fully incorporated. Allow cupcakes to cool before frosting.