Pumpkin Spice Cupcakes...delicious...

Last week I dedicated two nights after work towards baking miniature cupcakes for my mom's holiday party.  Mom is preparing enough for 150 of everything so...after the time I made enough cupcakes for that (and the extras I was supposed to make for my family) I had gone through 3 or 4 batches of batter. I was so tired of mixing pumpkin spice cupcakes I never wanted to see one again...until I had one for breakfast the next morning :) So since I love this recipe so much, I thought it would be something worth sharing...something that I hope your family enjoys as much as mine does. And after this, I promise to not do anything else PUMPKIN...for a while anyway.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons coarse salt
1 1/2 teaspoon ground cinnamon
1 teaspoon groung ginger
1/4 teaspoon nutmeg
1 cup packed brown sugar
1 cup granulated sugar
1 cup melted unsalted butter
4 large eggs
1 can (14-15 ounces) pumpkin puree
Preheat your oven to 350. Line the cupcake pan with liners.
Mix together flour, baking soda, baking powder, salt and spices. Add butter, brown sugar, granulated sugar and eggs. Whisk in pumpkin puree. Fill each liner about 3/4 full with batter.

Bake for about 20-25 minutes and a cake tester comes out clean.



Let cool completely before icing.
Icing
8 oz cream cheese at room temperature
1/4 c butter at room temperature
1 t vanilla extract
2 t cinnamon
3 cups powdered sugar
Cream butter and cream cheese until fluffy. Add vanilla and cinnamon. Slowly add powdered sugar. Ice cupcakes.