2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
1. Start by preheating your oven to 350 degrees. Line your muffin tins with wrappers. (I got 24 cupcakes from this recipe)
2. In a medium bowl whisk together your flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set it aside.
3. Cream your butter and sugars with an electric mixer on medium speed. Add your eggs, one at a time. Slowly add your pumpkin puree.
4. Now Martha's recipe said to bake them at 350 for 20 to 25 minutes. I only baked mine for 15, and they came out perfect. So if you live in a higher altitude, I would keep an eye on them and check them with a tooth pick when you think they are done. Let them cool while you make the icing!
Cream Cheese Frosting
8oz cream cheese, soft
1/4 C butter
2 C confectioners Sugar
1/2 t vanilla
Blend your cream cheese and butter. Add confectioners sugar and vanilla and voila! The best cream cheese frosting!
(Source: Sweet Treats & Good Eats)