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Pumpkin Cupcakes

The frosting is also really good if you exchange the ground cinnamon for crushed Oreos and serve it on chocolate cupcakes.

Prep
Cook
Serves 12people
Ingredients
3/4
cup butter, softened
2 1/2
cups sugar
3
eggs
1
can (15 oz) pumpkin
2 1/3
cups flour
1
tbsp pumpkin pie spice
1
tsp ground cinnamon
1/2
tsp ground ginger
3/4
tsp salt
1/2
tsp baking soda
1
tsp baking powder
1
cup buttermilk
Cinnamon cream cheese frosting
1
package (8oz.) softened cream cheese
1/2
cup softened butter
4
cups powdered sugar
1
tsp vanilla
2
tsp ground cinnamon
Directions
1.
Cream butter and sugar together until light and fluffy. Add eggs and mix well. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda, and ginger. Add to the creamed mixture alternately with buttermilk, beating well after each addition. Preheat to 350. Fill paper-lined muffin cups 3/4 full. Bake for 20-25 minutes or until toothpick inserted comes out clean. Cool and frost with cinnamon cream cheese frosting.
2.
Beat cream cheese and butter until fluffy. Gradually add powdered sugar. Add vanilla and cinnamon, beat until smooth.

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