Submitted by Jeannie W., Training Specialist
Ingredients:
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- 4 teaspoons pumpkin pie spice
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- 3/4 cup butter, melted & cooled slightly
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Frosting Ingredients:
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- 1 (8oz) package cream cheese
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Directions:
- For the cupcakes: Preheat your oven to 350 degrees F.
- In a large mixing bowl, whisk together the first 6 dry ingredients. In a separate large bowl, whisk together the pumpkin, eggs, butter and vanilla. Pour the wet ingredients into the dry ingredients and whisk gently until just blended.
- Scoop into paper-lined muffin tins, about 2/3 full. (This recipe will make about 24 regular-cupcakes, or 48 mini-cupcakes.) Bake for 20-25 minutes for regular-sized, or 12-15 minutes for minis, until the cupcakes are set, and a toothpick inserted in the center of a cupcake comes out clean.
- Immediately remove from the pans onto a cooling rack and let cool completely before frosting. (You could always serve these warm with cinnamon sugar butter for breakfast and call them muffins!!)
- For the frosting: In a large bowl, with an electric mixer, beat the cream cheese and butter together until smooth and fluffy. Beat in the sugar, vanilla and cinnamon until blended. Spread or pipe on top of the cooled cupcakes!