Start by preheating your oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.

Mix the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger thoroughly in a medium bowl using a whisk. This helps the spices spread evenly throughout the batter, so every bite has that warm, spiced flavor we’re going for.

Using a separate large bowl, beat the pumpkin purée, brown and granulated sugars, vegetable oil, egg, extra yolk, and vanilla extract until the mixture is silky and uniform. It should be glossy, thick, and slightly pudding-like in texture.

Add the dry ingredients into the wet mixture and gently fold everything together using a spatula. Mix just until the flour disappears, don’t overmix, or you’ll lose that soft, fluffy crumb.

Spoon the batter evenly into each cupcake liner, filling them about two-thirds of the way. A cookie scoop works great here for neat, even portions.

Bake in the preheated oven for 20 minutes. Once done, let them rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

To make the frosting, beat the softened butter on its own for about 30 seconds to 1 minute, until smooth and a little fluffy. This helps create a silky base.

Add the powdered sugar in two parts, mixing slowly at first to avoid any mess, then beating until thick and well incorporated. The frosting will look matte and sturdy at this stage.

Add the vanilla extract, ground cinnamon, a pinch of salt, and 2 tablespoons of heavy cream. Mix until everything is smooth and creamy. You can add a touch more cream if needed to get the right consistency.

Beat for another minute or so, until the frosting is light and fluffy. Give it a little taste, you can always add a bit more cinnamon if you want more spice.

Once the cupcakes are fully cooled, frost them however you like. I usually swirl it on with a piping bag, but spreading it with a spoon works beautifully too.