Ingredients:

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/4 cup ghee, melted (plus extra for greasing)
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
• For the frosting:
  • 1/2 cup ghee, softened (not melted)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1-2 tablespoons milk (or plant-based milk, as needed for consistency)

Instructions:

• Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners and lightly grease with ghee if desired.
• In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
• In a large bowl, mix the granulated sugar, brown sugar, and melted ghee until well combined. Add the eggs, pumpkin puree, and vanilla extract, mixing until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• While the cupcakes are baking, In a separate mixing bowl, beat the softened ghee with an electric mixer until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Increase speed and add the vanilla extract and pumpkin pie spice. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
• Once the cupcakes are completely cooled, frost them with the ghee frosting using a piping bag or a spatula.
• Top with pumpkin pie spice, chopped pecans, or sprinkles and serve.