Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes Ingredients:

2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup canned unsweetened pumpkin puree
1/2 cup milk
2 large eggs, lightly beaten
1/3 cup butter, softened

For frosting:
1 8-ounce package cream cheese, at room temperature
1.5 cups powdered sugar
1 tablespoon vanilla extract2
1/4 tablespoon of cinnamon

Pumpkin Cupcakes Instructions:

1. Preheat oven to 350 degrees Fahrenheit
2. Line 12 muffin cups with paper liners.
3. In a large mixing bowl, combine the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda) with a fork.
4. In another bowl, beat together the liquid ingredients (pumpkin puree, whole milk, eggs, and butter) using a whisker.
5. Add the liquid ingredients to the dry ingredients and mix well with a fork. Batter will be thick and a little spongy.
6. Spoon batter into muffin tin, filling each cup almost to top.
7. Bake for about 20 minutes, or until a wooden toothpick inserted near the center comes out clean.
8. Bake for about 20 minutes, or until a wooden toothpick inserted near the center comes out clean.
9. Five minutes before the cupcakes are done cooling, prepare the frosting: beat the cream cheese until softened, using an electric mixer on medium. Slowly add the sugar and vanilla extract, then the cinnamon, and beat for a couple more minutes, until creamy.

Then decorate, if you wish. I decorated them with candy corn and orange & black sprinkles!! Hope you enjoy, they are delicious!!