Pumpkin Cupcakes

with cream cheese frosting

Gather the cupcake ingredients - * Pumpkin puree * Milk * Vegetable oil * Eggs * Vanilla extract * Sugar * Flour * Baking powder * Pumpkin pie spice

– In a large bowl, whisk together the milk, pumpkin puree, vegetable oil, eggs, and vanilla. – Once combined, whisk in the sugar.

Next, add the flour, baking powder, and pumpkin pie spice.  Whisk to combine.

Divide the batter between the muffin tins - filling each one 3/4 of the way fall.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcakes comes out clean.

Gather the filling ingredients - * Cream cheese * Pumpkin * Powdered sugar * Cinnamon

– Add the cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice to a medium bowl. – Beat the mixture with a hand mixer until light and fluffy - about 2 minutes.

To fill the cupcakes, cut a 1" circle out of the center of each cupcake.   Fill the hole with the pumpkin mixture and place the piece of cupcake  back into its spot, making sure to cover the filling completely.

Gather the frosting ingredients - * Butter * Cream cheese * Powdered sugar * Vanilla extract

- Add the softened butter and cream cheese to the bowl of a stand mixer  fitted with the paddle attachment.  Beat on medium speed until light and  fluffy. – With the mixer on low speed, slowly add the powdered sugar and vanilla extract. – Scrape  down the sides of the bowl and then turn the mixer to medium-high  speed.  Beat until the frosting becomes light and fluffy.

Transfer the frosting to a piping bag fitted with your choice of tip and frost the cupcakes as desired.

Storage - Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Full recipe at mildlymeandering.com