Pumpkin Cupcakes

Oh how I love pumpkin!  I get so excited at the beginning of Fall when that giant bin of pumpkins appears in front of the grocery store!  Using pumpkin in your cooking and baking add such a fabulous punch of flavor.  And nothing says Fall to me like the combo of pumpkin and cinnamon : )  I crave that combo all summer!  This recipe totally satisfies those cravings!

Pumpkin Cupcakes with Cream Cheese Frosting

What you'll need:

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 tbsp. cinnamon (I like these with lots of cinnamon, scale back if you are not as big of a fan)

1/4 tsp. nutmeg

1/4 tsp. allspice

1 cup brown sugar, packed

1 cup white sugar

1 cup (2 sticks) butter, melted and cooled

4 eggs, beaten

1 15oz. can of pumpkin (or fresh that's been roasted and pureed) 

For the frosting:

1 8oz. package cream cheese, room temp

1/2 cup (1 stick) butter, room temp

1 tsp. pure vanilla extract 

2 cups powdered sugar

What you'll do:

Preheat the oven to 350 degrees and line your cupcake pan with cupcake liners.

Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice in a medium bowl.  

In a large bowl, whisk together the brown sugar, white sugar, melted butter and eggs.  Make sure your butter has cooled so the eggs don't cook when you add them in : )

Gradually add the dry ingredients to the wet, whisking well.  Then whisk in the pumpkin.

Fill the cups 3/4 of the way full and bake for 20-25 minutes.

Let cool before you frost.

For the frosting, cream the butter and cream cheese with a hand mixer or in your kitchen aid with the paddle attachment.  Add in the vanilla and gradually add the powdered sugar.   

To decorate:

Put the frosting in a ziplock bag, snip the tip off with a pair of scissors and pipe on the cupcakes.

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PS if you love pumpkin like I do, check out these other fantastic recipes:

Chocolate Chip Pumpkin Muffins

Oatmeal Pumpkin Cookies

Tools I used:

cupcake pan

cupcake single carrier

gift boxes

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