pumpkin cupcakes.

tuesday was such a perfect day. my hubby was coming home that evening so i spent my day off preparing for his arrival by sleeping in, grocery shopping {i seriously love grocery shopping, but only once a week - i hate making small trips}, reading outside in the lovely fall weather, and cooking/baking. i, of course, had to plan a special fall meal and it turned out so yummy. i made chicken chili {with fritos+sour cream+lots of cheese} and pumpkin cupcakes. i had big plans for some cornbread as well but i used the last eggs making the cupcakes...whoopsies!

i must say thank you to my sweet blog friend jana for posting the perfect recipe just in time for me to run into the kitchen and whip up the yummiest cupcakes ever. thank you thank you thank you jana!

ingredients:

2 cups flour
1 t. baking soda
1 t. baking powder
1 t. course salt
1 t. ground cinnamon
1 t. ground ginger
1/4 t. nutmeg
1/4 t. ground allspice
1 cup packed brown sugar
1 cup sugar
1 cup {2 sticks} butter, melted and cooled
4 large eggs, lightly beaten
1 can {15 oz} pumpkin puree

directions:

preheat oven to 350 degrees. line cupcake pan with paper liners. set aside. in a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. set aside.
separately, whisk together brown sugar, sugar, butter, and eggs. add dry ingredients and whisk until smooth. whisk in pumpkin puree. divide batter evenly among liners, filling each about 3/4 full. bake approximately 20 minutes, until toothpick comes out clean. makes 20-24 cupcakes.

cream cheese frosting

1/2 cup butter, softened
1 package {8 oz} cream cheese, softened
1 t. vanilla
3 1/2 cups powdered sugar

directions:

cream butter and cream cheese together until smooth. add vanilla and powdered sugar {it will be pretty thick - i added a little milk to thin it a bit}. spread or pipe on cupcakes.

these cupcakes are by far the best pumpkin treat i've ever had. i'm having one for breakfast now, be jealous. happy thursday!