Pumpkin Cupcakes with Cream Cheese Frosting

I actually made these for work on Friday. This dessert can be made with the frosting left off and eaten for breakfast...yes i'm guilty. I'm not a big sweets eater but Jake is and he was trying to eat the frosting off of anything it landed on.

Pumpkin Cupcakes 

• 1.5 Sticks unsalted butter, melted 
• 1 2/3 Cups flour 
• 2 Tsp baking powder 
• 1 Tsp salt 
• 1/2 Tsp ground cinnamon
• 1/4 Tsp nutmeg 
• 1/8 Tsp cloves 
• 1 Can pumpkin puree (1 Cup)
• 1 Cup packed brown sugar 
• 1/2 Cup granulated sugar 
• 2 Eggs 

Preheat oven to 325 degrees. In a bowl whist together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In a second  bowl mix together butter, pumpkin, sugars, and eggs mix until combined. Add dry ingredients a little at a time until combined. Cook for 25 minutes. 

Cream Cheese Frosting

• 4oz Cream cheese
• 4oz butter 
• 2 Cups powdered sugar 
• 1 Tsp vanilla 

Mix until combined. 

Wait until cupcakes are completely cooled before frosting.

This makes a not overly sweet, very moist cupcake. Compliments to Jake for mixing the color of frosting together for me!