Mmm, Pumpkin Cupcakes

Every year around this time, I get a craving for all things fall. I can't wait for soups, mugs of hot coffee, light sweaters and anything with pumpkin in it. Nothing says fall food more to me than pumpkin. I start searching frantically for pumpkin bread, cakes, cookies any kind of recipe that I can include pumpkin in. Ever since I was a little kid, I've loved pumpkin. I think it's the combination of the subtle sweetness and the combination of spices that make me just love pumpkin foods. The smells emanating through the house are comforting and just make you want to smile. I started searching my cabinets to see what types of ingredients I had to put together something scrumptious and I came up with pumpkin cupcakes, topped with a cream cheese frosting and a drizzle of caramel. Then end result was just delicious!!!!

Pumpkin Cupcake with Cream Cheese Frosting

For the cupcake:

2 2/3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground gloves
1 teaspoon salt
1 (15oz) can pumpkin puree (I uses organic)
1 cup sugar
1 cup brown sugar
1 cup vegetable shortening (Crisco) plus 2 tablespoons water
4 large eggs
1/4 cup milk

For the frosting:
8 oz cream cheese, room temperature
1 stick unsalted butter, room temperature
2 teaspoons vanilla extract
2 1/2 cups confectioners sugar

To make the cupcakes, preheat oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, mix together the flour, baking powder, salt, baking soda and all the spices. Set aside. In a the bowl of your stand mixer, blend together pumpkin, sugars, shortening and milk. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in two additions, mixing into incorporated.

Fill the cupcake liners about 3/4's full. Bake until the cupcakes are golden on top and a toothpick inserted into center comes out clean, about 15-18 minutes. Transfer pans to a wire rack and let cool completely.

While cupcakes are cooling, combine cream cheese and butter in bowl of your stand mixer. Beat on medium speed until well combined and smooth, about 2 minutes. Mix in the vanilla. Gradually beat in the sugar until totally mixed in, increase speed and then beat until smooth. Frost cooled cupcakes and drizzle with caramel sauce (I used a store bought caramel sauce).