for the cupcakes
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup light brown sugar, packed
1/2 cup vegetable oil
1/2 cup pumpkin puree
1/4 cup sour cream
for the frosting
1 cup unsalted butter, softened
1/2 cup vegetable shortening
2 cups confectioners sugar
2 teaspoons vanilla bean paste
1/2 teaspoon salt
harvest colored chocolate covered sunflower seeds
Preheat oven to 350F; Line a muffin pan with liners.
Whisk flour, baking powder, baking soda, salt and spices together, set aside. In your stand mixer, whip sugar and eggs together until light, approximate 2 minutes. Stir in the oil, pumpkin puree and sour cream until smooth. Slowly whisk in the flour mixture until smooth by hand.
Fill eat muffin cup approximately two-thirds full (do not overfill). Bake for 22-25 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan and then remove to a wire rack to cool completely.
To make the frosting, cream butter, vegetable shortening and salt together until smooth. Beat in sugar, adding by a tablespoon at a time. Finally, add in the vanilla bean paste. Chill butter cream for 20 minutes before filling a pastry bag.
Pipe a swirl of frosting using a large plain pastry tip on each cupcake. Sprinkle with the sunflower seeds. Chill for a minimum of 20 minutes before serving.