It’s a new season. A perfect opportunity to do something new… something bold…something beautiful!

Hello, sweet friends…

I hope you had a beautiful week. As you can tell from the photo, I have been enjoying my walks.

In this photo the sun was so bright you can really see how quickly the leaves are changing colors…

One of my favorite things about fall is all the pumpkin recipes. Here is a recent favorite of mine.

These pumpkin spice cupcakes are easy to whip up and can be topped off with a variety of frostings. I’ve included a delicious cream cheese frosting recipe which I used.

Pumpkin Cupcakes with Cheese Cake Frosting

INGREDIENTS

For the pumpkin cupcakes:

1 cup (125 grams) all-purpose flour 

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1 cup  pumpkin puree 

1/2 cup  canola or vegetable oil

1/2 cup (100 grams) light brown sugar , packed

1/4 cup  granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

For the cream cheese frosting:

1 (8-ounce) package brick-style cream cheese , softened

1/2 cup unsalted butter , softened

2 cups confectioners sugar

1 teaspoon pure vanilla extract

INSTRUCTIONS

To make the pumpkin cupcakes:

Preheat oven to 350°F. Line a 12 count muffin pan with cupcake liners and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Evenly divide the batter between all 12 cupcake liners and smooth out the tops of each one.

Bake at 350°F for 17-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Remove from the oven and cool for 5 minutes in the pan, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.

To make the cream cheese frosting:

Using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth.

Add the powdered sugar and vanilla extract and mix until fully combined.

Frost the cooled cupcakes as desired.

Enjoy!