Pumpkin Cupcakes

With Fall in full swing I thought I would post my amended Martha Stewart pumpkin cupcake recipe with cream cheese frosting. I love these just a little warm with a nice cold glass of milk. I will heat the plain cupcake up for 10 seconds in the microwave THEN frost it so I can have it my way ... life is sooo delicious!!

Pumpkin Cupcakes - amended from Martha Stewart recipe

Preheat oven to 350 degrees. Line cupcake tin with paper liners and set aside.

In medium bowl whisk together, then set aside:

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp coarse salt

2 tsps pumpkin pie spice

1/4 tsp ground allspice

In large bowl whisk together:

4 eggs, beat lightly before adding items below

1 cup packed brown sugar

1 cup sugar

1 cup butter, melted and cooled (don't skip this part)

1 can (15 oz) pumpkin puree

Add dry ingredients to wet slowly whisking until smooth.

Bake for 20 to 25 minutes until the top springs back or a toothpick comes out clean. Let cool before frosting.

Cream Cheese Frosting

4 oz cream cheese room temp.

4 tbls butter room temp.

1 tsp vanilla (Note: I had some left over vanilla beans from another recipe and added the inside

scrapings from one here. Delicious but cut vanilla to 1/2 tsp.)

2 cups confectioners sugar (I add about another 1/4 cup because I like my frosting stiffer.)

Blend together with a mixer until smooth. Frosts about 18 cupcakes.