Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

I have always been apprehensive about pumpkin flavored food - I mean why would we add a vegetable to something that is supposed to be sweet!? I have only ever had pumpkin pie once in my life and I have never ever tried a Pumpkin Spice Latte! However, after trying these cupcakes I might just be brave enough to try some other pumpkin treats because these cupcakes were DELICIOUS!! These were served at the birthday party I went to this weekend and they were perfection! I got so many compliments on these tasty cupcakes. I highly, highly recommend whipping these up for fall because you will not be disappointed!

**I got this recipe from Nina Hendrick's blog & you can find the original recipe HERE.

Start by mixing together 2 cups of all-purpose flour, 2 teaspoon of baking powder, 1/2 teaspoon of salt and 2 teaspoons of pumpkin pie spice in a medium mixing bowl. Set this bowl aside after mixing the dry ingredients together.

In a small bowl, mix together 15oz of pumpkin puree (not pumpkin pie filling!!), 1/2 cup of milk and 1 teaspoon of vanilla extract. Set this bowl aside as well.

In a new medium sized mixing bowl, cream together 1 cup of brown sugar, 1 cup of white sugar and 1/2 cup of softened butter.

Once the sugars and butter are creamed, add in 3 eggs one at a time, mixing well in between.

Alternate between adding a third of the flour mixture and a third of the pumpkin mixture until all of the ingredients are well combined.

Prepare a cupcake tray (I lined mine with orange cupcake wrappers to make these even more festive!) and fill each cup 3/4 of the way full with batter. Pre-heat the oven to 350 degrees Fahrenheit and bake the cupcakes for 20-25 minutes until an inserted toothpick comes out clean.

For the frosting, beat together 1 1/2 cups of cream cheese and 1 cup of softened butter with an electric mixer until well combined. Mix in 4 cups of icing sugar - I recommend mixing the sugar in 1 cup at a time, and mixing well between each addition. Once the butter, cream cheese and sugar is well combined, mix in 2 teaspoon of vanilla extract and 2 teaspoons of cinnamon. Wait for the cupcakes to cool completely before frosting them. I used a star shaped piping tip to frost the cupcakes.

PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING **yield 24 cupcakes
ingredients
for the cupcakes
2 cups all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
15oz pumpkin puree (not pumpkin pie filling!)
1/2 cup milk
1 teaspoon vanilla extract
1 cup brown sugar
1 cup granulated sugar
1/2 cup butter, softened
3 eggs

for the frosting
1 1/2 cups cream cheese
1 cup butter
4 cups icing sugar
2 teaspoons vanilla extract
2 teaspoons cinnamon

directions
1. Mix together flour, baking powder, salt and pumpkin pie spice in a medium mixing bowl. Set this bowl aside.
2. In a small bowl, mix together pumpkin puree, milk and vanilla extract. Set this bowl aside as well.
3. In a new medium sized mixing bowl, cream together brown sugar, white sugar and softened butter. Beat in eggs, 1 at a time.
4. Alternate between adding a third of the flour mixture and a third of the pumpkin mixture until all of the ingredients are well combined.
5. Prepare a cupcake tary and fill each cup 3/4 of the way full with batter. Pre-heat the oven to 350 degrees Fahrenheit and bake the cupcakes for 20-25 minutes until an inserted toothpick comes out clean.
6. For the frosting, beat together cream cheese and butter with an electric mixer until well combined. Mix in icing sugar - I recommend mixing the sugar in 1 cup at a time, and mixing well between each addition. Once the butter, cream cheese and sugar is well combined, mix in vanilla extract and cinnamon. Wait for the cupcakes to cool completely before frosting them.

Enjoy!!