Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This was a great recipe from !

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Original link from the artist / chef is no longer available

Colourful and creative these cupcakes are sure to please on a haunting halloween night from the kitchens of missame

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I'm getting ready for Halloween so I'm trying out some pumpkin cupcake recipes to see which one I like best. This was my first attempt. I decided a cupcake isn't complete without frosting so put a simple cream cheese frosting on it with chopped walnuts.

**NOTE** I don't adhere to spice measurements. I add and taste as I go until it's how I like it. So feel free to experiment with other spices and other amounts of them if you wish. :) Just remember to taste as you go!

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yield: about 16
time: the length of The Lorax movie :D

Pumpkin Cupcakes:

2 cups of cake flour, sifted
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tbls ground cloves
1/2 tsp nutmeg
1 stick unsalted butter, room temp
1 1/4 cp brown sugar
2 eggs
1/2 cp buttermilk
3/4 cup canned pumpkin

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.

2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes.

Cream Cheese Frosting:

1 stick unsalted butter, room temp
6 oz cream cheese, room temp
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract

1.With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low.

2.Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

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