Pumpkin Palooza!

Fall is here which means you can't turn around without bumping into something that is pumpkin flavored. So here I am to add to that with a recipe I tried for the very first time this week.

Fun fact: It is nearly impossible for me to type the word pumpkin correctly the first time it always comes out punkin, possibly because that's what my dad calls me. 

These are also completely edible and super tasty as muffins. 

(you know, without the frosting)

What you need for the cupcakes:

2 1/4 cups unbleached all-purpose flour

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1 tsp ground allspice

1 Tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 cup canola oil

1 cup granulated sugar

1/3 cup brown sugar, loosely packed

2 eggs

3/4 cup milk

1 (15-oz.) can pure pumpkin puree (not pumpkin pie mix)

What you'll need for the Cinnamon Cream Cheese Frosting:

1 packages cream cheese (regular or light), softened

1/4 cup (1/2 stick) butter, softened

3 1/2 to 4 cups confectioner’s sugar

1 tsp vanilla

1 tsp ground cinnamon

How to make pumpkin cupcakes:

Preheat oven to 350 degrees.
Line muffin pans.
I used one 12 piece regular muffin pan and one 6 piece large muffin pan. 

In medium bowl, blend the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, & salt. Set aside.

In large bowl, blend canola oil, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Stir in the milk and pumpkin puree and blend well. Add the flour mixture into this pumpkin mixture and stir until blended. Pour batter into muffin cups, filling each cup about 2/3 full.

Bake at 350 degrees for 17-25 minutes depending on the size of your cupcakes, or until toothpick inserted in center comes out clean. Cool cupcakes in pans for about 5 minutes, then remove to completely cool on a wire rack.

You can make the frosting while cupcakes are cooling…

How to make the cinnamon cream cheese frosting:

Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending everything well. Gradually add confectioner’s sugar a cup at a time, blending mixture after each addition.

Frost cupcakes when they have completely cooled. Seriously, if you do it too early it's a drippy mess.

Also, because of the cream cheese these should be refrigerated if you're saving them.

 In my opinion they actually tasted much better the next day. 

The Beef thought they were fantastic from the get go.