I adore Fall, it is my absolute favorite season. I love the crisp mornings, the colors of the changing leaves. I especially enjoy all the flavors of Autumn; cinnamon, nutmeg and ginger combined with apples, pumpkins and pears.

I thought I would share one of my favorite cupcakes to make in the fall. They are super easy to make and delicious! The browned butter frosting really makes the cupcake, but be careful not to burn the butter, it will have a scorched taste you will never be able to correct or cover.

Pumpkin Cupcakes Cinnamon Cream Cheese Frosting

Name: Pumpkin Cupcakes Cinnamon Cream Cheese Frosting
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 21
Cuisine: American
Ingredients: 4 large eggs; 2 cups flour; 2 tsp baking soda; 1/2 tsp salt; 1 tsp cloves; 2 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp ground nutmeg; 2 cups sugar; 1 cup oil; 1 small can (1 lb.) of Pumpkin; 1/2 stick butter (1/4 cup); 1 (8-oz.) package cream cheese, softened; 1 (16-oz.) package powdered sugar; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract

Yield: 21 Cupcakes

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Ingredients

For the Cake

4 large eggs
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cloves
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground nutmeg
2 cups sugar
1 cup oil
1 small can (1 lb.) of Pumpkin

For the frosting

1/2 stick butter (1/4 cup)
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions

For the Cupcakes

Preheat oven to 350° F, and line a cupcake pan with paper cupcake liners.
Sift together dry ingredients, and set aside
In a seperate bowl, beat the eggs thouroughly. Add sugar and beat until lemonly, light and fluffy.
Gradually add the oil and pumpkin to the the egg mixture, beat well after each addition.
On low speed, blend in the dry ingredients, several spoonfuls at a time. Stir only until the dry ingredient mixture is moistened.
Spoon the batter into the cupcake liners, filling them pretty close to the tops - about 3/4 full.
Bake for 18-19 minutes. A toothpick inserted into the center should come out with some moist crumbs on it, but not wet batter. Let the cupcakes cool a few minutes in the cupcake pan, and then move them to a cooling rack to cool completely while you make the frosting.

For the Frosting

Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Immediately remove from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. Stir in cinnamon and vanilla.