Pumpkin Cupcakes with Pumpkin Buttercream Frosting

Preheat the oven to 375 F. degrees and prepare a cupcake pan with cupcake liners.
Whisk the flour, baking soda, pumpkin pie spice and salt in a bowl and set aside.
Using a hand held mixer or a stand mixer cream the butter and granulated sugar on medium for 3 minutes.
Next beat the egg and vanilla extract into the creamed granulated sugar and butter until completely incorporated. Scrape the bowl and add the pumpkin puree and beat 2 minutes.
Combine the buttermilk and warm water.
Alternately add half the liquid and half the flour mixture to the bowl while beating on low.
Once all the ingredients have been added to the bowl beat on medium for 2 minutes.
Evenly divide the batter between 20-24 cupcake wells filled about ¾th full.
Bake for 18 minutes turning the pan half way through the baking time.
Remove the pan from the oven and allow to cool for 10 minutes. Remove the cupcakes from the pan to cool completely on a wire rack.

In a bowl with a hand mixer or in a stand mixer beat the butter until creamy.
Add one cup of the powdered sugar and the vanilla to the bowl and beat on low until combined well.
Add the remaining 1 ¼ cups powdered sugar and the pumpkin pie spice to the bowl and beat until combined. Frosting will be very stiff at this point.
Add the pumpkin puree to the bowl and beat until the pumpkin is mixed well into the frosting.
Turn the mixer on high and beat for 2 minutes, scraping the bowl occasionally.
Adjust the frosting consistency by adding the extra ¼ cup of powdered sugar if desired.
Frost the cooled Pumpkin Cupcakes with the frosting using a pastry bag and tip if desired.
Decorate the Pumpkin Cupcakes with sprinkles and a pumpkin shaped piece of candy if desired.
Refrigerate cupcakes in a single layer in an air tight container until serving.