1⅓ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
¾ cup canned pumpkin
½ cup granulated sugar
½ cup dark brown sugar
½ cup vegetable oil
1 stick (4 ounces) unsalted butter, very soft
2 to 3 cups confectioners sugar, sifted
3 tbsp whole milk ricotta cheese
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.
Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.
In a stand mixer or large bowl using an electric handheld mixer, beat the butter and confectioner’s sugar together until smooth. With the mixer speed on low, add in a 1/2 cup of confectioners’ sugar at a time, beating until it’s to your desired sweetness and texture. Slowly mix in ricotta cheese. Increase speed to medium-high and beat for 2 minutes. Refrigerate frosting for 10 minutes then frost cooled cupcakes.