Four

Nothing says Fall like pumpkins. Whether you're picking, carving, or baking. They are one of my favorite things and flavors this time of year.

Yesterday was a very domestic day for me. After de-germing my apartment from being sick all weekend I decided to bake pumpkin cupcakes. Umm....YUM!


I topped mine with with a cinnamon cream cheese frosting.

The recipe is really easy. I used canned pumpkins because as far as I know there are no pumpkin patches in NYC, and I was feeling too lazy to travel to the Farmers Market in Union Square.

Pumpkin Cupcakes with Cream Cheese Icing

• 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 ground nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can pumpkin puree

Preheat oven to 350.

Some people say to mix your dry and wet ingredients separate and then mix them together. I didn't do that and they turned out perfect. So you do what ever your hear desires. I will say mix in your pumpkin AFTER everything else is mixed together.

Cinnamon Cream Cheese Frosting

• 8 oz. cream cheese, room temperature
• 3 cups powdered sugar
• 1 tsp cinnamon
• 1 tsp of lemon juice
  

And enjoy.