Pumpkin Cupcakes (recipe is from Martha Stewart)
2 cups all-purpose flour (I actually used 1 cup regular white flour and 1 cup whole wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Spiced Cream Cheese Frosting
1 8oz pkg cream cheese, softened
1/3 cup butter, softened
3/4 tsp ground allspice
4 cups powdered sugar
1 tsp vanilla extract
2 tbsp milk
In medium bowl, blend cream cheese, butter and allspice. Gradually mix in the sugar, milk and vanilla until mixture is spreadable.