Pumpkin Spice Cupcakes

Pumpkin Spice Cupcake

It’s officially Fall!  And you know what that means- pumpkin spice lattes at Starbucks, falling leaves, sweater weather and freshly baked treats.  So why not combine two of the best aspects of Fall- pumpkin spice and baked goods.  The perfect combination to welcome the fall season!  Topped of with a light and fluffy cream cheese frosting.  it’s impossible not to be floored with this delicious baked good.  Let pumpkin season begin!

Pumpkin Spice Cupcakes

ingredients:
cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon nutmeg
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter
4 large eggs, lightly beaten
1 15 oz. can pumpkin

cream cheese frosting
8 oz. package cream cheese, softened
1 stick of butter, softened
1 teaspoon vanilla
2-3 cups powdered sugar
Chopped walnuts for garnish optional

Pumpkin Spice Cupcakes

Directions:

Preheat oven to 350 degrees and line cupcake pans with liners. In a medium bowl, mix together flour, baking soda, baking powder, salt, cinnamon ginger, nutmeg, and pumpkin pie spice; set aside.

In a large bowl using an electric mixer, mix brown sugar, granulated sugar, butter and eggs. Add dry ingredients and mix until batter is smooth, add pumpkin and mix.

Divide batter evenly among cupcake liners, filling each about to about 2/3 full. Bake 20 to 25 minutes, or until tops spring back when touched. Let cool before frosting.

With electric mixer, mix cream cheese and butter together until very smooth. Add vanilla extract and mix. Slowly add powdered sugar until you reach desired thickness and sweetness.

Pumpkin Spice Cupcakes

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