• Place your Muffin Tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

PUMPKIN SPICE MUFFINS PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the corn starch, baking powder, baking soda, pumpkin pie spice, and sea salt. Set aside.
  4.41 oz all-purpose flour, 3/4 tsp baking powder, 1 Tbsp pumpkin pie spice, 1/4 tsp sea salt
• In a separate mixing bowl, cream the softened butter together with the granulated sugar until light and fluffy, about 2 minutes.
  5.29 oz granulated sugar, 1 egg, 4.27 oz pumpkin purée, 1 tsp vanilla bean paste
• Add in the egg and vanilla bean paste. Beat for an additional minute.
• Mix in the pumpkin purée.
• Add in the flour/spice mixture together with the buttermilk. Fold until just combined. Set aside.
• Scoop the batter into the wells of your Muffin Tray (about 1/2 full).
  

BAKE!

• Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 15 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  
• Once your Pumpkin Muffins are out of the oven, let them cool down for about 10 minutes before unmolding then onto your cooling rack. NOTE: I like to bake mine the day prior so I can do the frosting the day of.

SPICED CREAM CHEESE FROSTING PREPARATION

• In a mixing bowl, add the softened butter and beat on high until light and fluffy, about 5 minutes. Mix in the cold cream cheese. Then, add the powdered sugar and pumpkin pie spice a little at a time until combined. Continue to whip the frosting on high speed until light and fluffy.
  
• Transfer the spiced cream cheese frosting to a piping bag with the star tip. Pipe frosting on top of the muffins. Enjoy! Autumn Leaves & Pumpkins Please!
  
• N.B. These cupcakes are best enjoyed the day of. However, you can store the muffins wrapped at room temperature and the frosting in the refrigerator up to 3 days for assembly later.