First of all, clean the whole pumpkin, cut it into cubes, cook it for about 10 minutes in the microwave (or for at least 20 minutes in a pot, with water), blend it, divide it into 2 equal bowls (half you will need for the dough and half for the frosting ) and let it cool.
In the meantime, work the butter with the sugar and salt until you get an ointment consistency, then add the eggs, the pumpkin (only 1 of the 2 bowls) diluted with the milk and cinnamon.
Finally, stir in the sifted flour and yeast.
Pour the mixture thus obtained into muffin molds (lined with cups, or greased and floured) and bake for 20-25 minutes at 175 ° C, in a preheated ventilated oven.
Let the cakes cool and in the meantime prepare the frosting by whipping the cheese with sugar and cinnamon and the now cold pumpkin.
When the cakes are cold, decorate them with frosting (with a sac-à-poche with a star nozzle) and with sugar sprinkles.
The pumpkin spiced cupcakes are ready, you just have to enjoy them.
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