* 1 15 oz. can pumpkin puree (I use Libby's)
* 2 large eggs
* 1 1/2 Cups sugar
* 1/2 Cup vegetable oil
In a separate bowl:
* 1 1/2 Cups flour
* 1 tsp. cinnamon
* 1 tsp. nutmeg
* 1/2 tsp. ground ginger
* 1/2 tsp. ground cloves
* 1 tsp. baking soda
* 1/2 tsp. salt
Directions
In large bowl combine the sugar, pumpkin and eggs. Whisk in the oil. Add the flour, spice, baking soda and salt mixture to the pumpkin mixture and fold together. Do not overmix. Pour into cupcake liners and bake at 350 degrees for 16 - 18 minutes, or until the cupcakes spring back when you gently touch the tops. Let them cool completely before frosting them with the following Cream Cheese Frosting.
Cream Cheese Frosting
* 1 stick of butter, at room temperature
* 8 oz. cream cheese, at room temperature
* 1 Tbsp. vanilla
* 1 tsp. maple extract (you can also use maple syrup)
* 2-4 Cups sifted confectioners sugar (depending on how stiff you like your frosting)
Directions
Cream the butter and cream cheese together until light and fluffy (approx. 3 minutes). Add vanilla and maple and beat. Add one cup of confectioners sugar at a time and continue to beat frosting for about five minutes*. *If the frosting still seems too runny to use, put it into a frosting, or ziploc bag and refrigerate for no more than 30 minutes.
Enjoy!
