Pumpkin Cupcakes

I know you are probably being overwhelmed with everything that has to do with pumpkins right now, but this is one pumpkin recipe we couldn't resist sharing with you.  These cupcakes are perfect for any holiday party, but we will definitely be making them for Halloween so we can show off these adorable toppers.  Check here for the free printable.  

And now back to the pumpkin cupcakes... Did I mention they have cream cheese frosting? Mmmm...

Pumpkin Cupcakes, makes 18.

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 cup packed light-brown sugar

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.  Set aside.

In a large bowl, whisk the brown sugar, granulated sugar, butter, and eggs. Add the dry ingredients and whisk until smooth.  Finally, whisk in the pumpkin puree.  

Divide the batter evenly into a lined cupcake pan.  Bake at 350°F for 20-25 minutes or until a toothpick inserted into the middle comes out clean.  

And now for the cream cheese frosting.

1 cup butter
8oz. package of cream cheese

1 2lb. bag of powdered sugar, sifted

1 tsp vanilla1-3 tbsp milk

You'll want the butter and the cream cheese to be at room temperature.  

Using a mixer, combine the butter and the cream cheese until smooth.  Slowly add the powdered sugar while mixing. Mix until smooth and then mix in the vanilla.  You may or may not need to add in the milk.  If it's too thick, add 1 tablespoon at a time until you reach the desired consistency.

Pipe on the frosting and sprinkle with cinnamon.  Throw on your favorite holiday topper and enjoy!