The birds are leaving, the leaves are falling and it’s pitch black by 7:30 p.m. The only way to make fall perfect would be to bring out the pumpkin. Specifically, by baking pumpkin cupcakes.

The ingredients for the pumpkin cupcakes include:

• 1 C all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp ground cinnamon

• ¼ tsp ground ginger

• ¼ tsp ground nutmeg

• ⅛ tsp ground cloves

• ¼ tsp salt

• 1 C pumpkin puree

• ½ C vegetable oil

• ½ C light brown sugar

• ¼ C granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

The ingredients for the cream cheese frosting include:

• 1 (8 oz) package cream cheese, softened

• ½ C unsalted butter

• 2 C powdered sugar

• 1 tsp vanilla extract

The instructions for the batter are:

1. Preheat the oven to 350°F

2. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves and salt. Set aside

3. In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs and vanilla until fully combined

4. Slowly add the dry ingredients to the wet ingredients, mixing them until fully incorporated

5. Evenly divide the batter between all 12 cupcake liners and smooth the top of each cupcake

6. Bake for 17-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean

7. Remove the cupcakes from the oven and let them cool 5 minutes in the pan, then carefully remove the cupcakes from the pan and let them cool completely before frosting

The instructions for the frosting are:

1. Using either a hand mixer or stand mixer, beat the butter and cream cheese together until smooth

2. Add the powdered sugar and vanilla extract and mix until it is fully combined

3. Frost the cupcakes as desired

After that is all completed, the cupcakes will be ready to eat. Have these cupcakes ready for the next pumpkin picking and carving.