Preheat oven to 350 degrees and line cupcake pan with cupcake liners
In a large bowl, combine the flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda and baking powder. Using a whisk, mix until combined, set aside.
In a standing mixer, beat until creamy the butter and both sugars.
Add the egg and mix until combined.
Mix in the milk and pumpkin puree until combined
Gradually stir in the flour
Scoop batter into the cupcake liners ¾ full
Bake for 22 minutes
Once done baking, set aside to cool while you prepare the frosting.
Icing Directions
Using a standing mixer, combine the butter, powder sugar, heavy whipping cream and vanilla
Mix until light and fluffy but stiff
spit the frosting into two bowls, one bowl for the orange color and the other bowl for the green color
Scoop some orange frosting into the piping bag fitted with the #8b tip
Scoop green frosting into the other two piping bags
Take your cooled cupcakes and pipe a glob of orange frosting in the center of the cupcake
Take your #4b piping bag and pipe a 'stem' in the middle of the orange on the top
Using the leaf tip, pipe leaves around the edging of the stem.
Recipe by A Frugal Chick at https://www.afrugalchick.com/pumpkin-patch-cupcakes/