Pumpkin Cupcakes

© 2011 Wil Mowrey. All Rights Reserved. 

 Ahh, heaven. These pumpkin cupcakes are simply divine. Every fall I roast and puree pie pumpkins. Then I freeze the puree in two cup batches in freezer bags to use throughout the winter. 

Ingredients:
3 1/3 cups flour
2 tsp. baking soda
3 cups sugar
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
4 eggs
2/3 cup water
2 cups pumpkin puree

Cream Cheese Frosting:
8 oz. cream cheese (at room temperature)
6 tablespoons unsalted butter (at room temperature)
3 cups confectioners' sugar
1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350° F. Either grease with butter and lightly flour muffin tins or use paper inserts.
2. In a large bowl, whisk together all the dry ingredients (flour, baking soda, sugar, salt, cinnamon, nutmeg and ginger).
3. Add the eggs, water and pumpkin puree to the dry ingredients and mix until fully incorporated but do not over-mix. Pour the batter into the muffin tins, filling to about 3/4 full. Bake for about 25-30 minutes, until an inserted toothpick comes out clean.
4. For frosting, beat cream cheese, butter and vanilla with an electric mixer until smooth. Gradually add the suger and continue beating until the sugar is completely incorporated and there are no lumps. Let the muffins cool completely before frosting.