Pumpkin Cupcakes with Cream Cheese Frosting

Why yes, I do still have pumpkin in the freezer from Thanksgiving. Doesn't everyone? Comes in handy when I want to make these yummy cupcakes.

Makes 12 medium cupcakes

1 1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp allspice

1/2 tsp salt

1 cup pumpkin purée

1/2 cup vegetable oil

1/2 cup brown sugar

1/4 cup white sugar

2 eggs

1 tsp vanilla

Sift flour, baking powder, baking soda, spices and salt together. 

In a separate bowl mix the remaining ingredients together, then add the wet to the dry ingredients and mix just until combined.

Fill prepared tins 2/3 full and bake at 350 F for 16-18 minutes.

For the frosting you'll need:

1- 8 oz container cream cheese, at room temperature

1/2 cup butter, softened

2 1/2 - 3 cups icing sugar

1 tsp vanilla

1/2 tsp cinnamon

Once the cupcakes are cooled, cream the butter and cream cheese together in a small mixer bowl. Add the vanilla and cinnamon and gradually add the icing sugar. Beat until smooth.

After frosting cupcakes give them a sprinkle with some cinnamon sugar. Just mix sugar and cinnamon in equal parts. 

Oh, and these cupcakes freeze and defrost very nicely.

Note: this makes alot of frosting. You may want to half the recipe.