Pumpkin Walnut Cupcakes with Spiced Cream Cheese Frosting

Pumpkin Walnut Cupcakes

Makes 24 cupcakes



2 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup butter, softened

1 1/3 cups sugar

2 eggs, beaten until frothy

1 cup pumpkin puree

3/4 cup milk

3/4 cup chopped walnuts



Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.


Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts. Spoon batter into well-greased and floured or paper-lined mini muffin pan cups. Fill about 2/3 full.


Bake at 375° for 15 minutes, or until a wooden pick inserted in center of one cupcake comes out clean. Allow to cool completely, then frost with Spiced Cream Cheese Frosting (recipe below).





Spiced Cream Cheese Frosting
Makes approximately 3 cups frosting

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Blend in cinnamon and nutmeg until well distributed.


Frost cupcakes as desired (I used a Wilton 1M tip), or store in the refrigerator until ready to use.