This recipe is great for fall,  or just anytime of year. As a pumpkin lover myself this cures any pumpkin craving with the perfect cream cheese frosting, this will hit the spot everytime.

Pumpkin Spice Cupcakes

Ingredients (about 20 cupcakes)
For the Cupcakes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon pumpkin pie spice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

For Cream Cheese Frosting

• 2 (8) ounce package cream cheese, softened
• 1 stick butter, softened
• 2 lbs. confectioners’ sugar
• 2 teaspoons vanilla extract

Instructions

For the Cupcakes

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

For the Cream Cheese Frosting

1. Using a mixer, blend the butter and cream cheese together until well combined.

2. Add in vanilla and then gradually add in the confectioners’ sugar until fully incorporated.