Preheat oven to 350°F and line muffin tins with paper liners or spray generously with Baker’s Joy®️ Nonstick Spray with Flour; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt until well blended; set aside.
In the bowl of a mixer, cream together the shortening, cream cheese, granulated sugar, brown sugar and eggs on medium speed until creamy.
Add the pumpkin and vanilla and blend on low speed until fully incorporated.
Add the dry ingredients and mix on low until mostly blended.
Add the chips, if using, and finish incorporating all the flour by stirring with a spatula or spoon.
Scoop batter into prepared muffin tins, about two-thirds full, and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before frosting.
Frosting
In the bowl of a mixer, combine the shortening, chilled caramel sauce, salt and vanilla and beat on medium speed until well blended.
Add the powdered sugar, one cup at a time, blending well until the desired consistency has been reached.
Frost the cooled cupcakes and if desired, drizzle with more caramel sauce.
Preheat oven to 350°F and line muffin tins with paper liners or spray generously with Baker’s Joy®️ Nonstick Spray with Flour; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt until well blended; set aside.
In the bowl of a mixer, cream together the shortening, cream cheese, granulated sugar, brown sugar and eggs on medium speed until creamy.
Add the pumpkin and vanilla and blend on low speed until fully incorporated.
Add the dry ingredients and mix on low until mostly blended.
Add the chips, if using, and finish incorporating all the flour by stirring with a spatula or spoon.
Scoop batter into prepared muffin tins, about two-thirds full, and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before frosting.
Frosting
In the bowl of a mixer, combine the shortening, chilled caramel sauce, salt and vanilla and beat on medium speed until well blended.
Add the powdered sugar, one cup at a time, blending well until the desired consistency has been reached.
Frost the cooled cupcakes and if desired, drizzle with more caramel sauce.
