Spiced Pumpkin Cupcakes

Pumpkin pie in cupcake form. Warmly spiced and topped with a sweet and cinnamony rum frosting.
My first grade teacher made cupcakes into "cupcake sandwiches" but taking off the bottom and putting it on top, with the icing in the middle. I thought it was an ingenius idea...
...and I still do. A surefire way to get frosting in every bite and not all over your face.

Pumpkin Cupcakes and Spiced Rum Frosting

1 cup pumpkin puree (ours was from a fresh cooked pumpkin but canned would also work)
1/3 cup oil
generous 3/4 cup granulated sugar
1/4 cup soymilk
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice blend (or cloves, nutmeg, and ginger)
1/4 tsp salt
1/2 cup chocolate chips

1. Preheat oven to 350ºF. Line muffin tin with cupcake liners or grease.
2. Combine the wet ingredients.
3. Add the dry ingredients, mixing gently to combine, and fold in chocolate chips.
4. Fill muffin cups 1/2 to 3/4 full and bake for 20 to 25 minutes.
5. Let cool completely and then frost with...

Spiced Rum Frosting

1/2 cup butter
2 cups confectioner's sugar
1 tbsp spiced rum (such as Captain Morgan's)
1 tsp cinnamon
soymilk as needed

1. Mix all ingredients together until a firm frosting consistency, adding more confectioner's sugar or soymilk as needed to thicken or thin the frosting.
2. Spoon into a decorating bag and pipe all over the cupcakes!