Mini Pumpkin Cupcakes

for the cupcakes
1 cup flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cloves
1/4 tsp salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup canned pure pumpkin puree
1 1/2 tsp vanilla
2 eggs

for the frosting
4 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla

Preheat oven to 350.
Whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, cloves, and salt.
In a large bowl, beat together the butter, sugar until combined. Then beat in the pumpkin puree, vanilla, and eggs.
Line a mini muffin tin with liners and use an ice cream scoop to fill the tin with the batter.
Bake for about 15 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes, then move to a wire rack and let them cool completely.
While the cupcakes are cooling, make the icing by beating the cream cheese and butter until fluffy.
Beat in the powdered sugar and the vanilla until smooth.
Once the cupcakes have cooled, use a knife to frost them.