Biscoff Pumpkin Cupcakes

For the cupcakes:
Preheat the oven to 350º F and fill muffin tin with cupcake liners.

Place flour, sugar, salt, baking soda and pumpkin pie spice into a large bowl, mix to combine. Set aside.

In a stand mixer or using a hand mixer, place oil, Biscoff Spread, pumpkin puree, eggs and vanilla into the bowl and mix on medium speed until well incorporated. Slowly add dry ingredients and mix thoroughly, about 30 seconds.

Spoon batter into prepared cupcake liners about 3/4 full. Place one Hershey Kiss in the center of each cupcake and press down until only the tip is sticking out.

Bake for 18 minutes or until toothpick inserted in cupcake (a little off center, otherwise you will be sticking it in the kiss which will be gooey chocolate) comes out dry. Remove and let cool completely.

For the frosting:
In a stand up mixer or using a hand mixer, blend butter and marshmallow fluff until smooth. Sift in confectioners’ sugar and flour and beat on low speed. Add vanilla and milk and increase speed to high. Beat for 1 minute. Place frosting in fridge for 15 minutes to set.

Using a frosting piping bag and your favorite tip, frost each cupcake.