my intro to fall were the most amazing pumpkin cupcakes that i found here! I altered the recipe a little bit, but they were super simple to make and SOOO yummy!
i felt like paula deen adding all sorts of butter and cream cheese and sugar - but i went with fat free or reduced fat wherever i could...
here is the recipe!
2 1/4 c. flour, sift before measuring
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
(I measured equivalent amt of what was supposed to be cinnamon, ginger and nutmeg and used Pumpkin Pie spice in it's place. cheaper/faster)
1/2 c. butter, softened
1 1/3 c. sugar
2 eggs, beaten
1 c. canned pumpkin
3/4 c. milk
Preheat oven to 350 degrees. Line cupcake pans with liners (this makes about 18).
In a large bowl, sift dry ingredients together and set aside.
Cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Mix in pumpkin.
Alternate stirring in the dry ingredients and the milk, beginning and ending with dry ingredients. Scrape down the bowl and stir until blended.
Spoon into liners and bake for 20-25 minutes.
Cream Cheese Frosting
1lb. cream cheese, softened and cut into small pieces
6 T. unslted butter, softened and cut into small pieces
1 1/2 t. vanilla extract
5 cups sifted confectioners sugar
In a large bowl, beat the butter and cream cheese until very smooth. Add vanilla and beat. Add sugar, one cup at a time, beating continuously.