Pumpkin Spice Cupcakes

What is one of the things you do when it’s fall? For me, I run to Starbucks to get a pumpkin spice latte. Well, I don’t exactly run since Starbucks is in my grocery store. It’s really nice to have a Starbucks coffee while I’m shopping. Since pumpkin spice is one of my favorite flavors for fall I thought these Pumpkin Spice Cupcakes would be a special treat between grocery shopping visits.

I can just picture someone eating one of these cupcakes for dessert with a cup of their favorite coffee. For me, I’d have to sit at the kids table and have mine with a tall glass of cold milk. I stopped drinking coffee at home (only when I’m out shopping for the occasional Starbucks) when I quit smoking.

Quitting smoking is totally another subject saved for another day. Because if I talk about quitting smoking and replacing it with ice cream and what does ice cream do to a body? It’s not pretty, so don’t even tell me you can make homemade pumpkin spice ice cream. I don’t want to know. I’m just sticking with Pumpkin Spice Cupcakes for now, ok? Makes 2 dozen

Ingredients:

2 cups sugar
1 can 15oz 100% pure pumpkin
4 large eggs
1 cup canola oil
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup raisins, optional

Cream cheese frosting:
1/3 cup butter, softened
3 oz cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners sugar
1/2 cup chopped walnuts, toasted or chopped pecans or coarsely chopped heath bars

Directions:

Preheat oven to 350°. Beat sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins, if using.

Fill each of 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts or your choice of topping. Refrigerate. Yum Yum!

Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.