2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 eggs
1/2 tsp. vanilla extract
1/2 cup pumpkin puree
3/4 cup milk
1/2 cup mini semi-sweet chocolate chips

Frosting:
8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp. vanilla extract
4 cups sifted powdered sugar

Preheat oven to 350 degrees.

Combine flour, baking powder, salt, cinnamon, ginger, and nutmeg in a bowl; set aside.

In the bowl of an electric mixer cream butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and pumpkin puree and mix well. Add the flour mixture and milk alternately starting and ending with the flour mixture. Fold in the chips.

Pour batter into lined cupcake tins. Bake in center of oven for 18 minutes or until cupcakes spring back and a cake tester comes out clean. Remove from oven. Cool in pans for 10 minutes. Place cupcakes onto cooling racks and cool completely.

Combine cream cheese, butter and vanilla in electric mixer until creamy. Add the powdered sugar 2 cups at a time and beat until smooth.

Frost cupcakes and serve. Makes 19.

Print this Story