By Pat Savoie from Half Baked-The Cake Blog
Ingredients
3 cups flour, all-purpose
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 sticks butter, room temp
1 cup sugar
1 cup brown sugar, light
4 eggs
1 cup milk
1 1/2 cups pumpkin puree
Method
Preheat oven to 350 and line muffin pans with cupcake liners.
Combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg
In bowl of stand mixer cream butter and sugars until creamy
Add eggs, one at a time, beating well after each addition
Start adding dry ingredients a little at a time, alternating with milk and ending with dry ingredients until all is combined.
Stir in pumpkin.
Fill cupcake liners almost to the top and bake 18 minutes
Cool in pans 5 minutes, then remove to a wire rack
Cool completely then ice with cinnamon cream cheese frosting:
Icing Ingredients
1 1/2 sticks butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
1 tsp cinnamon
Icing Method
Beat butter and cream cheese until creamy.
Gradually add powdered sugar and beat until smooth and fluffy.
Add vanilla and cinnamon and mix until all is combined.
Frost cupcakes
*For Halloween, make witches legs by cutting black and white striped paper straws to size. Draw and cut out little witch’s shoes on black paper. Cut two small slices in the top of the straws to hold the paper shoes and slide them into the slots.
Savoie Secrets: It's a Family Recipe 