Ingredients:

1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin spice
2/3 cup packed dark brown sugar
2 large eggs
1 cup pumpkin puree (canned is best here)
1/2 cup canola oil
1/3 cup milk
1 teaspoon vanilla extract

Cream cheese frosting

8 ounces of softened cream cheese
3 tablespoons of unsalted butter (at room temperature)
1/2 teaspoon of vanilla extract
3 cups of confectioners sugar

Preparation:
Cupcakes

1-Preheat oven to 350°F . Line a 12-count muffin pan with cupcake liners and get another pan with a few more as needed. Set aside.
2-In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice until combined. Set aside.
3-In a medium bowl, whisk the brown sugar and eggs together until combined.
4-Whisk in the pumpkin, oil, milk, and vanilla until combined.
5-Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
6-Spoon the batter into the prepared cupcake cups. Fill only about 1/2 – 2/3 full.
7-Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting

1-In an electric mixer at medium speed, beat the cream cheese until smooth.
2-Add the butter and mix well.
3-Add the confectioners sugar one cup at a time and mix well.
4-Add the vanilla extract.
5-Make sure to scrape the frosting from the sides to make sure all ingredients are well incorporated.
6-Mix until you get a smooth consistency.

Enjoy, Bon Appétit, Buen Provecho!                                                               EdibleReflections.com