Cupcakes!!! Pumpkin Cupcakes!!!

I have heaps of baking things to use in my kitchen and until recently I had been so busy/distracted to use them. Now I am making a point to bake at least once a week! Nothing is more relaxing than making cupcakes and listening to Joni!

I decided to make pumpkin cupcakes with cream cheese icing because I seem to be obsessed with pumpkin these days. I used this recipe but adapted it a little to add a bit of my personality but also because I ran out of cupcake liners. I ended up lining the cupcakes with spray oil and coco, yes thats right coco, I find using flour boring so I thought I would kick it up a notch. My roomie thought that they looked burnt because of this but I think it added a great flavour. The icing on the cupcakes is cream cheese and I used Green & Blacks Maya Gold Dark Chocolate for the shavings on top! So very yummy!

Ingredients:

• 2 1/4 cups all-purpose flour, sift before measuring
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
  
• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten until frothy
• 1 cup mashed cooked or canned pumpkin
• 3/4 cup milk

Preparation:

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

All photos taken by me