Pumpkin Spice Cupcakes

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Im not huge on pumpkin spice coffee but I make these Pumpkin spice cupcakes every year!  Everyone I give them to loves them! I have never given the recipe out before but I’ve decided its time! Heres the recipe, I hope you enjoy it as much as I do!

Pumpkin Spice Cupcakes:

1/4 Cup Butter, Softened
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly
2 Large Eggs
3/4 Cup Fat Free Milk
1 (15 Ounce) Can Pumpkin Puree
2 1/3 Cups All Purpose Flour
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger

1/2 teaspoon Nutmeg

Frosting Ingredients:

1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, add in butter,  sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated.  In a medium bowl, combine remaining dry ingredients and rest of wet ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.
To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed.

Much love,

M

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