Three words: O-M-G. After trying one of these you will never go back to a silly chocolate cupcake. The cream cheese frosting works wonderfully well with the pumpkin. A must have at any Thanksgiving celebration!
Here’s a link with the video of how to make them:
http://joyofbaking.com/cupcakes/PumpkinCupcakes.html
Ingredients:
Pumpkin Cupcakes (makes 12)
1 1/2 cups (195 grams) all purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1 tsp baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) white sugar
2 large eggs
1 tsp vanilla extract
3/4 cup (180 ml) canned pumpkin puree (available at Taste of America stores in Spain)
Cream Cheese Frosting:
1/2 cup (113 grams) cream cheese, room temperature
2 tablespoons (30 grams) butter (salted or unsalted), room temperature
1/2 tsp pure vanilla extract
1 1/2 cups (175 grams) confectioners (powdered or icing) sugar, sifted
Extra touch:
1 cup (110 grams) pecans or walnuts or English Toffee Bits
Instructions:
Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners. (don’t use non-stick spray or grease muffin cups. They come out way better with paper liners, plus they’re super cute!)
In a large bowl, sift together the flour, baking powder, baking soda, spices, and salt.
Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
Fill the muffin cups (fill them up about 2/3 full). Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.
TIP: five minutes before the indicated time, poke a toothpick/wooden skewer into one of the cupcakes. If it comes out with some crumbs, leave in for five minutes and take them out)
Cream Cheese Frosting: Beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. (Sometimes I like to add more cream cheese than butter because it makes it a little tangier). Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes. Sprinkle with toasted and chopped nuts or English Toffee Bits.
To pipe:
Take your piping bag and put the tip in/on it. Spoon in the frosting, making sure there aren’t any air bubbles in it. Twist the top of the bag with your left hand (if you’re right-handed), and place your right hand on the bag. With this hand squeeze the bag gently until a little frosting comes out of the tip. Place the bag on the cupcake, and squeezing with your right hand, guide the bag in a spiral around the cupcake.
If you don’t have a piping bag, you can always use a plastic bag, cut off a tiny section of one of the corners and fill it with frosting. If you want a star tip, make a tiny 45 degree cut on the tip.
Finally, sprinkle the pecans, walnuts or English Toffee Bits onto the frosting.
Enjoy!
PS: Here are a couple of decorating ideas. The sky’s the limit!
(To dye the frosting, after you nake it put a couple drops of liquid food coloring till desired color)
SHH! 
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