Confession: I haven’t actually eaten these cupcakes. I made them for my birthday back in October, but since I’m still on this diet, I wasn’t able to eat them (20 days until I will be able to try one)! However my family, friends and dog seemed to love the cupcakes and here is the recipe for this fabulous confection:
Spiced Pumpkin Cupcakes courtesy of Annie’s Eats
Yield: about 24-30 (large) cupcakes
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. nutmeg
¼ tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs
Cream Cheese Frosting courtesy of All Recipes
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.
Cream together cream cheese and butter. Add vanilla and gradually add confectioner’s sugar to the mix.