the Pumpkin Cupcakes (Makes About 24):

• • 2 cups all-purpose flour

• • 2 teaspoons baking soda

• • 1¼ teaspoons ground cinnamon

• • ¼ teaspoon freshly grated nutmeg (or ground nutmeg)

• • ½ teaspoon salt

• • 1 (15 oz) can pumpkin purée

• • 1¾ cups light brown sugar, packed

• • ½ cup plain Greek yogurt

• • ½ cup vegetable oil

• • 4 large eggs, room temperature

• • 2 teaspoons vanilla extract

☕ For the Espresso Cream Cheese Frosting:

• • 8 oz cream cheese, softened

• • ½ cup unsalted butter, softened

• • 2½ cups powdered sugar

• • 1–2 tablespoons instant espresso powder (adjust to taste)

• • 1 teaspoon vanilla extract

Substitutions: No Greek yogurt? Sour cream works fine. Don’t have instant espresso? I’ve used really strong coffee – just use less and add more powdered sugar if needed.