And, here's the recipe!
Pumpkin Pie Cupcakes
Preheat oven to 350 degrees Farenheit
Line standard size muffin tins (12-wells each) with cupcake liners, or spray well with cooking spray.
In large mixing bowl, mix the following:
4 eggs
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
To the egg mixture, add the following ingredients, sifted together and added all at once, and mix thoroughly:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2.5 teaspoons pumpkin pie spice (or a combination of cinnamon/ginger/nutmeg to equal 2.5 teaspoons)
Then add in and mix well: 2 cups mashed pumpkin (canned is great).
Fill muffin cups 3/4 full (I use a standard levered ice cream scoop, level) and bake for 20-22 minutes or until cupcakes test done with toothpick, or are completely dry on top and bounce back when lightly pressed with your finger.
Cool in tins on wire racks for 20 minutes.
Whipped Cinnamon Cream Cheese Frosting
(makes more than enough for 24 cupcakes)
4 oz. unsalted butter, room temperature
4 oz. cream cheese, room temperature
1 tbs. vanilla extract
1/2 tsp. pumpkin pie spice (or combination of similar spices to equal 1/2 tsp.)
1 1/2 lbs. confectioners sugar
tablespoons of milk (to desired consistency)
In large mixing bowl, beat butter and cream cheese until smooth. Add vanilla and spice. Beat well. Add sugar, all at once, and beat slowly, adding a tablespoon of milk at a time, until it all comes together and continue adding a little bit of milk very sparingly, until the frosting reaches the desired consistency (firm peaks, but soft enough to spread).
Frost cupcakes. I like to use a pastry bag. After frosting, sprinkle with a little more of the pumpkin pie spice.
Hope you enjoy!
