Pumpkin Biscoff Cupcakes

Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking powder and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract. Whisk the wet ingredients into the dry ingredients until the cupcake batter is incorporated and smooth.
Portion the cupcake batter into the cupcake liners using a large cookie scoop (3 tablespoons) about ¾ full. Bake the cupcakes for 20 minutes until the tops bounce back when gently touched. Cool the cupcakes in the pan for a few minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy. Add the Biscoff spread and mix until combined and smooth.
Add in the powdered sugar and mix on low speed until fully combined. Add the vanilla extract and salt and mix well. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. To smooth out the buttercream, mix the frosting on low speed for several minutes.

Fill a piping bag fitted with an Ateco 857 piping tip with the Biscoff buttercream frosting. Pipe a generous swirl of frosting onto the cooled pumpkin spice cupcakes. Use a piping bag or squeeze bottle to drizzle melted Biscoff spread onto the cupcakes. Decorate the cupcakes with halved Biscoff cookies and Biscoff cookie crumbs.

Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days.
Serve at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.