Pumpkin.Cupcakes.

I was traveling to Alabama this year for thanksgiving and i wanted to bring something to the meal that was easy and transportable. I originally was going to make a pumpkin roll but i figured it would be a heaping mound of crumbs by the time i reached my destination. I was still stuck on my pumpkin theme and when i saw a recipe for pumpkin bars i thought Hey, Why not pumpkin cupcakes? And there it was, I did not expect these to be as good as they were. I didn't have a single one left and the best part is people that don't even like pumpkin will be gobbling these up. They're moist and delicious. I've already been asked to make more for Christmas.

Ingredients for the Cake Batter
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
15 oz. canned pumpkin (Libbys was great)
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Cupcake Liners

Ingredients for the Cream Cheese Frosting
8 oz cream cheese
1/2 cup butter
2 cups confectioners sugar
1 teaspoon vanilla extract
1 small package of pecan pieces.

Preheat the oven to 350 degrees F.

Mix the eggs, sugar, oil, and pumpkin with an electric mixer until smooth. Then add the flour, baking powder, cinnamon, salt, and baking soda and mix again until smooth. Spread into lined cupcake pans. I used two pans and still had some extra batter left over. Bake for 20-30 minutes until a toothpick comes out clean. Let cool completely.

For the icing mix the cream cheese and butter in a medium bowl with an electric mixer until it comes out smooth. Then add the sugar and vanilla and mix. Spread on cooled cupcakes. Sprinkle a few pecan pieces on top for decoration.