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Preheat the oven to 350 degrees F and lightly grease 11 (3-ounce) silicone cupcake molds.
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(Or, alternatively, grease and flour 10 regular muffin wells in a muffin tin.)
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Sift together the flour, sugar, baking powder and salt and transfer to a standing electric mixer fitted with a paddle attachment.
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Mix briefly on low speed to combine.
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Add the butter, little by little, and continue to process on low speed until the mixture resembles coarse crumbs with pea-sized pieces.
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In a small bowl, whisk together the eggs, pumpkin, spices and vanilla.
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While the mixer is still running at low speed, drizzle half of the liquid ingredients into the mixer and continue to mix until just combined.
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Increase the speed on the mixer to medium-high and mix until light and fluffy, 1 to 2 minutes.
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Add the remaining liquid ingredients in a slow, steady stream, and continue to mix until thoroughly incorporated, about 15 seconds longer, scraping down the sides of the mixer bowl as necessary.
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Don't worry if the mixture appears slightly curdled.
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Divide the mixture between 10 regular sized buttered muffin wells or 11 (3-ounce) silicone muffin cups - the wells should be filled about 2/3 of the way.
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Bake for 16 to 18 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
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Transfer to cooling racks and let cool for 5 minutes.
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Make sure not to peel silicone olds off of cupcakes.
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Invert muffin tins or holders and muffins should release easily.
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Frost with the Butterscotch Frosting, tinted with colors if desired.
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*
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*Note: We tested these muffins in silicone, pumpkin-shaped cups and colored the frosting orange and black and decorated the tops of the muffins accordingly for Halloween.
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6 ounces cream cheese, softened at room temperature
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1 cup confectioners' sugar
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2 tablespoons unsalted butter
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1/4 teaspoon salt
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6 tablespoons Butterscotch Sauce, recipe follows, or store-bought butterscotch sauce
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In the bowl of a standing electric mixer, combine the cream cheese, confectioners' sugar, butter, and salt, and beat until smooth and creamy, 3 to 4 minutes.
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Reduce the speed to low and add the Butterscotch Sauce, 1 tablespoon at a time, and mix until thoroughly incorporated, stopping to scrape down the sides of the bowl as necessary.
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Chill slightly if frosting cupcakes.
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Yield: enough frosting for 1 dozen cupcakes.
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Combine the sugar, water, and lemon juice in a medium, heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves.
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Let boil without stirring until the mixture becomes a deep amber color, 3 to 4 minutes, watching closely so it doesn't burn.
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Remove the pan from the heat.
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Add the butter and swirl the pan to melt it, about 1 minute.
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Return to the heat and bring to a boil.
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Add the cream, whisk to combine, and remove from the heat.
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Add 2 tablespoons of the milk, and up to 2 tablespoons more, until desired consistency is achieved.
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Cool until just warm before serving.
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36
(The sauce will thicken as it cools.)
