Pumpkin Spice Cupcakes

by Cindy

Halloween is tomorrow and all the little ghost and goblins will be going door to door for their treats.  My girlfriends and I had a party at one of our houses Saturday night, and I had so much fun dressing up. I went as a pirate.   I borrowed the costume from Christy - thanks Christy - and bought a hat and sword to go with the costume.  It was fun dressing up and being with the girls and a few other guests.  

For the party, I decided to make mini pumpkin cupcakes.  The pumpkin flavor is just right because of all of the spices that are added.  The cream cheese icing has pumpkin in it too, so even the icing tastes like pumpkin.  They were the perfect bite sized dessert for a finger food menu and very delicious.

Pumpkin Spice Cupcakes

3 1/4 cups all purpose flour

2 t baking powder

2 t ground cinnamon

1 1/2 t ground cloves

1 t ground allspice

1 t ground allspice

1/2 t baking soda

1/2 t salt

2 3/4 cups granulated sugar

1 cup vegetable oil

4 large eggs

1 (15-ounce) can pumpkin (not pie filling)

1 recipe Pumpkin Cream Cheese Frosting

1.  Heat the oven to 350 degrees and arrange rack in the middle.  Line 2 (12-well) muffin pans or mini muffin pans with paper liners.  Coat the liners with non stick spray:  set aside.

2.  Whisk together the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in large bowl. Set aside.

3.  Mix the sugar and oil in a bowl and beat on medium until sugar is incorporated, about 1 minute, scrapping down the sides of the bowl occasionally.  

4.  Add the eggs, one at a time, beating well after each addition, about 1 1/2 minutes total mixing time.  Reduce the speed to medium low and add the pumpkin.  Beat until just combined, about 30 seconds, again scrapping down the sided of the bowl.

5.  On low speed, slowly add the flour mixture, and beat until completely incorporated, about 1 minute. 

6.  Fill the muffin liners 3/4 of the way.  Bake for 12 minutes then rotate the pans and bake another 10 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.  For mini cupcakes, bake them for about 12-13 minutes or until tooth pick comes out.  

7.  Cool on a wire rack about 5 minutes and then remove them from the pans to completely cool.  Frost with Pumpkin Cream Cheese Frosting.

Pumpkin Cream Cheese Frosting

6 cups powdered sugar, sifted

1 t ground cinnamon

1/4 t ground nutmeg

12 ounces cream cheese, at room temperature

8 T butter (1 stick) at room temperature

1/3 cup pumpkin (not pie filling)

1.  Whisk together the powdered sugar, cinnamon, and nutmeg in a medium bowl and set aside.

2.  Mix together the cream cheese and butter on medium until smooth, about 1 minute.

3.  Add the pumpkin and beat until blended.

4.  Slowly and on low add the powdered sugar until the desired consistency is acquired.  If it's too soft, add more powdered sugar. 

recipe adapted from

chow.com