For Muffins:
2 cups all-purpose flour
1 cup cocoa (I recommend a dark cocoa, I used Hershey’s Special Dark Cocoa)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
3 cups sugar
2 teaspoons vanilla extract
5 eggs
1 cup buttermilk

For Pumpkin Frosting:
1 stick butter, softened
8 oz. cream cheese
3 1/2 cups powdered sugar
1 teaspoon vanilla
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup pumpkin puree