Everyone craves pumpkin pie during the autumn season, but why not try something new? These have a nice cinnamon and pumpkin spice flavor that complements the cream cheese frosting.

Pumpkin Cupcakes
Makes 10 cupcakes

1. 1 cup all-purpose flour
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1 teaspoon ground cinnamon
6. 1 teaspoon pumpkin spice
7. 2 eggs
8. 1 cup canned pumpkin purée
9. 3/4 cup brown sugar
10. 1/2 cup sugar
11. 1/2 cup vegetable oil
12. 1/2 cup chopped walnuts or pecans

Preheat the oven to 350 degrees F. Spray muffin tins with vegetable oil and line them with 10 paper liners.

In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.

In a larger bowl, beat together the eggs, pumpkin purée, sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Fill cupcake tins three-quarters full and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Spread the cupcakes with the Cream Cheese Frosting. Top with roasted nuts.

Cream Cheese Frosting

 

1. 6 ounces cream cheese, at room temperature
2. 1 tablespoon milk
3. 3 tablespoons unsalted butter, at room temperature
4. 1 teaspoon pure vanilla extract
5. 2 cups sifted confectioners’ sugar

In a bowl, mix together cream cheese, milk, butter, and vanilla with an electric mixer on low speed until smooth. Slowly blend in the confectioners’ sugar. Add a little more milk if frosting is too thick to spread.