Pumpkin Cupcakes or Cake with Cream Cheese Frosting

Larger recipe below.

For the cupcake:

1 stick unsalted butter, softened
1 2/3 cups flour
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

1/4 t. Ground dried ginger 
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup pumpkin puree, canned (you will have about 1/4-1/2 cup leftover).
1/2 cup warm milk (110), I microwave it for about 45 seconds or so.

Preheat oven to 350. Spray with canola oil or butter the cupcake liners.

In a large bowl, cream the butter and sugar. Add the eggs. Add the pumpkins and then the milk. Slowly fold in baking power, baking soda, and spices. Then slowly add flour.

Use your large scooper to fill the cupcake liners. (about 2/3 of the way full).

I made a recipe for a larger batch because I hate wasting the rest of the pumpkin. Can be baked as muffins or as a cake in 9x13 pan.

1 1/2 stick butter
2 1/2 c. Flour
1 1/2 t. Cinnamon
Less than 1/2 t. Nutmeg
Less than 1/2 t. Allspice
3/4 t. Salt
3/4 t. Baking powder
3/4 t. Baking soda
2 c. Sugar
3 eggs
1 can or 1.5 cup pumpkin puree
3/4 c. Warm milk (110 degree F)
1 t. Vanilla

Can make them as all muffins or  9x13 cake pan.

350 degrees. Greased containers.
Bake about 26-28 minutes for muffins or 40 for cake. 
***Let cool before putting on the frosting.


Frosting:
1/2 package of cream cheese, softened (4 oz.)
2 Tablespoons butter, softened
1 teaspoon milk
2 teaspoons vanilla
2 cups powdered sugar

If your butter and cream cheese is not softened, put in the microwave for about 45 seconds. In a bowl, mix the cream cheese and butter. Add the milk, vanilla, and powdered sugar and mix until well combined.