Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing

For the cupcakes:
1. Preheat the oven to 350 F and arrange the rack to the middle of the oven.
2. Line 18 cups of two standard size muffin pans with paper liners or coat well with non-stick baking spray.
3. In a large bowl (not the mixer bowl) sift together the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda and salt.
4. Into the bowl of a stand mixer place the sugar and vegetable oil. Using the paddle attachment, beat on medium speed for about 1 minute until the sugar is fully incorporated into the sugar. Scrape down the sides of the bowl with a spatula.
5. Add the eggs one at a time into the mixer bowl and beat well after each one is added.
6. With the mixer on low, add the pumpkin and the vanilla pudding mix and beat until just combined.
Scrape down the sides with a rubber spatula.
7. With the mixer on low, add the dry ingredients slowly and beat for 1 minute until almost completely incorporated.
8. Remove the bowl from the mixer and use a spatula to finish mixing the ingredients. Make sure to scrape down the edges again and to mix the ingredients at the bottom of the bowl.
9. Fill the muffin cups to ¾ full.
10. Place muffin tins side by side in the oven and bake for 10 minutes.
11. Very gently, turn the pans around and bake until a toothpick inserted in the center comes out clean, about another 10 minutes. Remove from oven.
12. Allow cupcakes to cool in the pans on a wire rack for 5 minutes and then remove the cupcakes from the pans and cool completely before frosting.

For the icing:
1. If you haven’t already, set out the cream cheese and unsalted butter to allow to come to room temperature.
2. If you haven’t already, sift the powdered sugar. Add the spices into the sugar and mix to combine.
3. Place cream cheese and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on medium until fully combined and smooth, about a minute.
4. Reduce to low speed and very slowly add the sifted powdered sugar and beat for another 3 minutes until fully incorporated and smooth.
5. Scrape down the sides of the bowl and make sure to incorporate the ingredients from the bottom of the bowl.
6. At low speed, add the pumpkin and mix for one minute until smooth. If icing seems too loose, add more powdered sugar ¼ cup at a time until you reach your desired consistency.
7. Place in the refrigerator for 10 minutes and then use immediately.