For the Muffins:

1. Set oven to 375ºF
2. Prepare a 6-slot muffin tin with paper liners (or a larger one, if multiplying the recipe)
3. In a medium bowl, mix all dry ingredients except sugar
4. Add eggs to a large mixing bowl and mix by hand or using a hand mixer on low speed until combined and fluffy
5. Add oil and pumpkin puree, mixing well until combined
6. Add sugar and mix gradually increasing the speed, until well combined
7. Add dry ingredients and mix just until combined – do not over-mix!
8. Scrape the sides of the bowl with a spatula, making sure there are no flour pockets and that all dry ingredients are incorporated
9. Use a scoop to transfer batter into the prepared muffin tin
10. Bake for about 20-25 minutes (use a toothpick to test the center of the muffins)
11. Remove from oven and let cool completely before frosting

For the Frosting:

1. Once muffins have cooled completely, add butter to a mixing bowl
2. Whip butter to a lighter consistency
3. Add pumpkin puree and whip until well combined
4. Scrape sides with a spatula and add vanilla extract and pumpkin spice, mix well
5. Gradually add powdered sugar, a few spoonfuls at a time, mixing well and scraping the sides between each addition and the next
6. Once all sugar is well incorporated, dip the muffin tops, upside-down, into the frosting, making sure they’re well coated
7. Sprinkle pepitas and sugar immediately, if using
8. Let sit for a few hours for the frosting to set, or put in the fridge for a few minutes (don’t leave too long in the fridge or it might dry the muffins)