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Ingredients:

For the Cupcakes:

• 1/2 cup almond flour (if you don’t have almond flour you can just use regular)
• 1/2 All Purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp allspice
• 1/2 tsp ground ginger
• 1/2 cup sugar
• 1 stick unsalted butter at room temperature
• 2 eggs
• 2 teaspoons vanilla extract

• 1/2 cup pumpkin

For the Coffee Cream Cheese Icing:

• 1 1/2 cups powdered sugar (you can add more if you like a sweeter frosting)
• 6 tablespoons freshly brewed strong coffee; cooled
• 2 tablespoons ground coffee (more if you prefer)
• 1 7.5 oz. cup Melanie’s Medleys plain cream cheese
• 2 Tbsp butter; room temperature
• 1 tsp vanilla extract

For the cupcakes (makes 12):

1. Preheat oven to 350°
2. Line muffin tin with cupcake liners.
3. In a bowl whisk together flour, cinnamon, ginger, nutmeg, allspice, baking soda and baking powder. Set aside.
4. In a large mixing bowl cream together butter and sugar until fluffy.
5. Add in pumpkin, eggs and vanilla and mix together until blended.
6. Add in dry ingredients and mix until blended; be careful not to over-mix.
7. Fill each liner 2/3 full with batter.
8. Bake for 15-20 minutes until toothpick comes out clean.
9. Remove from oven and cool

For the icing:

1. Cream the butter and cream cheese together until fluffy.
2. Add vanilla, coffee and coffee grounds. Mix until blended.
3. Add powdered sugar a little at a time and blend until mixed well; about 3 minutes.{ I only used approximately 1 1/2 cups powdered sugar because I don’t like as sweet of an icing. Feel free to add more if you’d like}
4. Place in refrigerator for approximately 30 minutes.
5. Pour icing into a Ziploc bag and cut the corner of one end. Poke a hole in the center of each cupcake. Cover each cupcake, starting at the center hole and working your way around.