FOR THE CUPCAKES

1 ½ cups brown sugar

½ cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

1 1/2 cups pumpkin puree

2 cups all-purpose flour

2 teaspoons pumpkin pie spice

2 teaspoons cinnamon

2 teaspoons baking powder

¾ teaspoon baking soda

¾ teaspoon salt

¾ cup buttermilk

 

CHAI FROSTING

1 can (14oz) Eagle Brand® Sweetened Condensed Milk

1 1/2 cups (3 sticks) butter, slightly softened

4 cups powdered sugar

2 tbsp strong brewed chai tea

Pumpkin spice to garnish