Pumpkin Cake with Cinnamon Cream Chesse Frosting

Pumpkin Cake with Cinnamon Cream Cheese Icing

Tis the season for spicy cinnamony things and I am in all my glory!  I love this time of year!  This pumpkin cake is AMAZING, its everything I want when I think of fall flavors.  I served little “naked muffins” (without icing) at work for a breakfast treat and they were a huge hit.  I see this pumpkin batter with raisins and nuts baked as muffins in my very near future (perfect with a nice cup of coffee).  When you add the cinnamon cream cheese icing this recipe becomes OUTRAGEOUS. 

These were seriosuly good without the frosting BUT you will not regret making the frosting.  I could have sat there and eaten it with a spoon...thats how good it is.

I topped these off with a little sprinkle of cinnamon just to add some personalily.  Seriously delicious!

Pumpkin Cupcakes W/ Cinnamon Cream Cheese Frosting

·    2 cups all-purpose flour

·    1 teaspoon baking soda

·    1 teaspoon baking powder

·    1 teaspoon salt

·    1 teaspoon ground cinnamon

·    1 teaspoon ground ginger

·    1/4 teaspoon freshly grated nutmeg

·    1/4 teaspoon ground allspice

·    1 cup packed light-brown sugar

·    1 cup granulated sugar

·    1 cup (2 sticks) unsalted butter, melted and cooled

·    4 large eggs, lightly beaten

·    1 can (15 ounces) pumpkin puree

Directions

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Cinnamon Cream Cheese Icing

·  (8 ounce) package reduced-fat cream cheese, at room temperature

·  4 tablespoons butter, room temperature

·  3 cups confectioners' sugar, sifted

·  1 teaspoon ground cinnamon, if you prefer (or more)

1.      1 In a medium bowl, cream together the cream cheese and butter until creamy. Then gradually stir in the confectioners' sugar and cinnamon.

2.      2 Frost cake or cupcakes and let frosting "set" for 20 minutes on counter or in the fridge.