Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Here is what you need and what to do: (makes 12 cupcakes) I double the cupcakes and just made one batch of frosting worked great.

Cupcakes

1 cup all-purpose flour

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup pumpkin puree

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

Cinnamon Cream Cheese Frosting

12 tablespoons unsalted butter, room temperature

1 8oz package cream cheese, room temperature

3 cups confectioners sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

To make the cupcakes:

1/ Preheat oven to 350 degrees. Line a standard muffin pan with paper liners. Set aside.

2/ In a small bowl, add the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Whisk until combined. 

3/ In a larger bowl, combine the pumpkin puree, light brown sugar, granulated sugar, vegetable oil and eggs. Whisk until combined. 

4/ Add the flour mixture to wet ingredients and stir until just combined. 

5/ Fill each of the muffin cups about 3/4's of the way up. Ice cream scoops make this process much easier. 

6/ Bake for about 18-20 min or until a cake tester or toothpick comes out clean. Remove cupcakes from muffin cups and place on a wire rack to cool completely. 

To make the frosting...

1/ In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes on medium speed or until light and fluffy. 

2/ Turn the mixer down to low speed and add gradually add the confectioners sugar. Beat until just combined. Add the vanilla and cinnamon. 

3/ Turn the mixer on medium- high speed and beat until the frosting is light and fluffy - about 1 minute. 

4/ Frost the cooled cupcakes and enjoy!!