Pumpkin Spice Cupcakes

What says fall more than pumpkin? This yummy ingredient has come a long way since plain old pumpkin pie and I just can't get enough of it! This past weekend I made pumpkin spice cupcakes with cream cheese frosting and they were delish so I thought I'd share! I made mine with Halloween decorations, but  how perfect would they be topped with a sprinkle of cinnamon or cute faux leaf for your next fall get together or even Thanksgiving?! Hope you enjoy!

Pumpkin Spice Cupcakes from Martha Stewart

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled (I used 1.5 sticks instead and it worked great)
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

Directions

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Cream Cheese Icing

Ingredients

• 8 oz package of cream cheese (I used reduced fat)
• 3-4 cups of powdered sugar
 

Directions

Soften cream cheese to room temperature. Combine cream cheese with about 2 cups of powdered sugar mixing well. Continue to add more powdered sugar until desired thickness.  Transfer to pastry bag and pipe onto completely cooled cupcakes. If not serving right away refrigerate cupcakes to keep frosting firm.

Tip: Add decoration on top of cupcakes right before serving so colors don't bleed into frosting.