Pumpkin Cupcakes with Cinnamon Buttercream

Girls get ready for tomorrow you have these little pretties coming your way!

1/2 can of a 15 oz pumpkin
3/4 cup flour
1/2 cup plus 2 T brown sugar
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/8 t ginger
1/8 t nutmeg
6 T oil
2 whole eggs

Buttercream ingredients:
4 cups powder sugar
2 t cinnamon
1/2 cup butter, softened
2 t vanilla
4 T whipping cream

Preheat oven to 350.

In a large mixing bowl, add the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Mix thoroughly, and then add the oil and eggs. Beat on high for 2 minutes, and then add the pumpkin. Mix just until combined.

Now smell, it smells like pumpkin pie!

Line a 12 cup muffin tin with liners and using 1/3 cup measuring cup fill liners until 2/3 the way full.

Bake at 350 for 25 minutes. When they are done, let cool for 2 minutes in pan and then remove them to a wire rack to finish cooling.

To make frosting cream sugar, butter and cinnamon together and then add the vanilla and whipping cream. Whip on high for 4 minutes and then frost your cupcakes.

I think they are best if stored in the refrigerator.

By Jenny