Pumpkin, Cream Cheese Frosting Cupcakes

Oh my goodness gracious.

If you love cupcakes, pumpkin, and cream cheese frosting...

... you have GOT to make these cupcakes.

Pictures don't do this recipe justice!

And (not to mention) when they are baking in the oven...

... they fill your kitchen with SUCH an AMAZING smell.

Cupcake Ingredients

2 cups of flour

1 cup brown sugar

1 cup white sugar

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground allspice

2 sticks of unsalted butter

4 eggs

1 can of pumpkin puree (15 oz.)

Frosting Ingredients

2 packages of cream cheese

1 stick of unsalted butter

1 tsp. vanilla extract

2 cups powdered sugar

First, mix 2 sticks of melted butter (make sure it's cooled off), white sugar,

brown sugar and eggs in a large bowl.

Add the cinnamon, nutmeg, allspice, ginger, baking power, baking soda and salt.

Slowly stir in the 2 cups of flour.

Add the pumpkin puree!

Place a spoonful of batter into paper-lined muffin trays...

... put in a 350 degree oven for 20-25 minutes.

(Makes about 24 cupcakes total.)

For the frosting:

First, make sure the cream cheese and stick of butter are at

ROOM TEMPERATURE!

Mix them together with the vanilla and powdered sugar (aka - confectioners sugar.)

** If you don't like cream cheese frosting, feel free to use vanilla frosting **

If you have cake decorating tools...

... you know what to do!

But, if you don't - put some of the frosting in a Ziploc bag

and cut the tip off the corner of the bag to use for piping out the frosting.

Sprinkle on a tiny amount of cinnamon!!!

SO GOOD.

Seriously.

Pair this with a glass of milk...

... you are in "pumpkin heaven."