Sweet Tooth Tuesday: Pumpkin cupcakes with Cinnamon Cream Cheese Frosting!

I love fall, and all the delicious baking that goes along with it! There is nothing better than the smell of something warm and pumpkin-y filling up your house. This is one of my new favorites.

Ingredients:

2 c. canned pumpkin

2/3 c. oil

2 1/2 c. sugar

1/2 c. milk

2 tsp. vanilla

2 1/2 c. flour

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 tsp. salt

*Preheat oven to 350. Line muffin pan with 24 cupcake liners.

In a medium bowl, combine the pumpkin, sugar, milk, oil and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt and spices. Combine this with the pumpkin mixture and beat on LOW speed, just until combined.

Fill cupcake cups until they are 2/3 full. Bake for 20-24 minutes. Transfer the cakes to a wire rack to cool.

Frosting Ingredients:

8oz. cream cheese (at room temp.)

4 Tbsp. butter (room temp.)

4-5 c. powdered sugar

1 tsp. vanilla

2 tsp. cinnamon

Cream the cream cheese and butter together and gradually add all the other ingredients. Frost the cupcakes while they are still slightly warm, and sprinkle nutmeg on the top for an extra cute look! ENJOY!