Method
1. Pre-heat oven - 174°C
2. Prepare a clean mini muffin pan
3. Add all purpose flour, baking soda, salt, ground cinnamon, ground ginger, nutmeg, allspice and cloves to a clean medium bowl
4. Whisk briefly until blended
5. Add unsalted butter and granulated sugar to a clean stand mixer bowl
6. Cream together until smooth
7. Add eggs gradually to the sugar-butter mixture and mix until combined
8. Add pumpkin purée to the mixture and mix until combined
9. Add dry ingredients to batter
10. Mix batter until well combined and smooth
11. Spoon batter into mini muffin pan
12. Bake until skewer tests clean - 10 min, 174°C
13. Let the muffins cool in the pan while you prepare the frosting
14. Add unsalted butter, cream cheese and honey to a clean stand mixer bowl
15. Mix until creamy
16. Frost cooled cupcakes using a piping bag or spread frosting with a spatula