directions

Directions:

1. Preheat the oven to 350 degrees F. Line two standard cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups. 2. Sift together the flour, baking powder, cinnamon, allspice, nutmeg, and salt on a sheet of parchment paper or wax paper and set aside. 3. Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar, then beat on medium speed until well incorporated. 4. Add the eggs one at a time, mixing slowly after each addition. Mix in the pumpkin puree and honey. Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and mix slowly until just combined. Take care not to over mix the batter so the cupcakes will bake up light and fluffy. 5. Use a standard-size ice cream scoop to fill each baking cup with batter, so the wells are two-thirds full. Bake for 20 to 30 minutes (start checking at 20 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. 6. To make the frosting, whip the butter, cookie butter, and marshmallow fluff in a stand mixer for 3 minutes. Slowly add in powdered sugar. If frosting is too stiff, add in drops of heavy cream until smooth and creamy. Using a piping bag fitted with a large round tip, add in frosting and pipe onto cooled cupcakes. Sprinkle with pumpkin pie spice.