adapted from allrecipes

makes 3 dozen mini cupcakes

 

The Cupcakes:

2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoon Trader Joe's Pumpkin Pie Spice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup milk
1 cup canned pumpkin puree

 

1.  Preheat oven to 375°F.  Line a standard muffin tin with paper liners. Sift together flour, cinnamon, nutmeg, pumpkin pie spice, salt, baking powder, and baking soda.

2. With an electric mixer on medium speed, whisk together unsalted butter, sugar and brown sugar until light and fluffy. Add in eggs one at a time, until each is incorporated. Stir in the milk and pumpkin puree. Stir in the flour mixture.

 

3. Divide batter evenly among lined cups, filling each about 3/4 full. Bake, rotating tines halfway through, until golden and a toothpick inserted in centers comes out clean, about 10-15 minutes. 

 

The Frosting:

8oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
3 cups confectioners' sugar, sifter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

 

1. With an electric mixer on medium speed, whisk together cream cheese and unsalted butter until smooth. Add in confectioners' sugar, vanilla extract and ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with a mini dollop or swirl and enjoy!