Method:

1. Preheat oven to 325 degrees
2. In a mixing bowl, beat pumpkin puree, egg, canola oil, beer, vanilla, and sugar until incorporated.
3. In another bowl, combine flour, baking soda, salt and spices.  
4. Slowly add dry goods to wet and beat until smooth.  
5. In greased or lined cupcake tins, fill 2/3 way.  Bake for 10 minutes and let cool on a cooling rack. 

1. Add sage leaves to the cream and simmer over medium heat until reduced by half. 
2. Take care not to boil over.
3. Meanwhile, chop the milk and bittersweet chocolate into chunks.  When cream is  heated, strain and pour over room temperature chocolate. 
4. Let chocolate and cream mixture sit for a minute or so, and then whisk.  When smooth, add the butter. 
5. Transfer to squeeze bottle and set aside. 

1. Place one bottle of your favorite fall beer in a saucepan, and boil until reduced to ¼ cup.  2. Liquid will be bitter and slightly syrupy. Take care not to let the beer boil over.
2. Transfer to a metal container and let cool in the fridge.  Do not use until cool. 

1. With paddle attachment, whip together confectioners sugar and shortening until crumbly.
2. Add beer reduction and beat until smooth and fluffy. 
3. Add ground pumpkin seed and beat until incorporated. 

1. In a saucepan, heat 1qt of canola or peanut oil to 325 degrees.
2. While oil is heating, finely chop sage leaves into thin strips, about 1/4” wide. 
3. When oil has reached temperature (use an instant read thermometer to ensure proper temperature), carefully fry sage ribbons until bubbling nearly subsides, about 15 seconds.  
4. Remove with a slotted spoon or strainer and let cool on a paper towel lined try.  Sprinkle with salt immediately after frying. 

1. When cupcakes are cool, use a small pastry tip to core out the center.
2. Fill the cupcakes with the sage ganache, using a squeeze bottle. 
3. Frost the cupcakes to your liking.  Garnish with fried sage.