To make the cupcakes, chef-owner Todd Mitgang adds pumpkin purée to a standard cupcake batter, bakes them in a giant muffin pan, and frosts them with cream cheese frosting — all pretty standard practices. What’s unique are the sprinkles, which are made with a standard royal frosting of egg whites, powdered sugar and food coloring. Mitgang adds a different spice that complements pumpkin — clove, nutmeg, allspice, vanilla and cinnamon — to each of the ...

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