Pumpkin Cupcakes With Cinnamon Frosting And Candied Pepitas

Cupcakes: Preheat the oven to 350°F. Line a cupcake pan with paper liners. In a medium bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. In a large bowl, whisk together eggs, sugar, light-brown sugar and oil. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree. Divide the batter among liners, filling each about halfway. Bake for 20 minutes, or until a wooden skewer comes out clean. Transfer the cupcakes to a wire rack and let them cool completely. Cinnamon Cream Cheese Frosting: Place cream cheese and butter in a bowl. Using an electric mixer, beat until pale and smooth. Gradually add icing sugar, beating until combined. Finally, mix in cinnamon. Candied Pepitas: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Whip the egg white until frothy. Add pepitas and mix them in until they are all evenly coated. In a separate bowl, combine the sugars, salt, cinnamon and nutmeg. Dump the mixture onto the pepitas and mix thoroughly until pepitas are all evenly covered. Spread evenly onto the lined baking sheet. Bake for 10 minutes. Stir once halfway through. Let cool completely and break apart any pieces that have stuck together. Store in an airtight container. Sprinkle on cupcakes or serve as a snack.