Pumpkin Cupcakes

During the fall, you begin to see a flurry of new and old pumpkin recipes floating around the web, and this is no exception. Chilly weather invites the comforting heat from traditional spiced pumpkin, whether it be in the form of a pie, cookie, or cupcake. Pureed pumpkin makes for a deliciously moist cake while a spiced icing adds depth in flavor. Who can resist a cupcake anyway? It really doesn't matter if it's fall, winter, summer, or spring... deliciousness is never out of style.

Pumpkin Cupcakes:

Yields: 24 cupcakes

For the cake:

3 1/3 cups of flour

2 tsp. baking soda

1 1/4 tsp. salt

1 1/2 tsp. nutmeg

1 1/2 tsp/ cinnamon

3 cups sugar

2 cups pumpkin puree

1 cup oil

1 cup eggs

2/3 cup water

Preheat oven to 275 F. Combine first five ingredients, sift to remove any unwanted lumps. In a separate bowl, combine the next five ingredients. Mix the two, making sure not to over mix. In a lined cupcake/ muffin pan, use an ice cream scooper to divide the mix into the pan, that way you will get uniform portions. Bake for 15 - 20 minutes. To make sure the cupcakes are done, stick a toothpick into the center of a cupcake. It should come out clean, not wet. 

For the icing:

2-3 cups of powdered sugar

1 tsp. vanilla extract

1/3 cup lowfat milk

1 stick of butter (melted)

1/2 tsp. nutmeg

1/2 tsp. cinnamon

Sift two cups of the powdered sugar into a bowl, add all remaining ingredients. Mix well. Add extra powdered sugar until you reach a consistency that you like.

After cupcakes have completely cooled (about 30-45 minutes), frost, decorate and enjoy!