My twelve days of Pumpkin has finally come to an end:( However, I’ve gotten so used to eating pumpkin that I doubt I will stop! More recipes are sure to follow!! This recipe is amazing and really simple to get right. However, a word of caution for the frosting; although delicious, it’s a bit runny so be prepared to get your hands dirty:)

1 ½ cups sugar
½ cup buttermilk
½ cup vegetable oil
2 large eggs
¾ cup Farmer’s Market Pumpkin
1/2 tsp. salt
1 tsp. vanilla extract
2 cups flour
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder

8 oz. mascarpone cheese
¼ tsp. pumpkin pie spice
½ tsp. vanilla extract
Pinch of salt
1 ¼ cups powdered sugar


Preheat oven to 350 F. In a medium bowl combine sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla. In another medium bowl, whisk together flour cocoa powder, baking soda, and baking powder. Gradually add to wet mixture (about ½ cup at a time). Beat until smooth. Line muffin pans with cups and fill each cup with about 3 tablespoons of batter. Bake for about 25 minutes. Allow muffins to cool completely.


In a small bowl, combine mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt until smooth. Add powdered sugar. Chill in freezer for about an hour. Spread on top of cupcakes before serving.