Happy Halloween! These cupcakes were fairly popular at the party on Saturday. Katy and I made them.. and I decorated them as she made a wondrous meal for me. They aren’t as sweet as most cupcakes, and the icing is sharply spiced for a taste reminiscent of pumpkin pie with whipped cream.

Ingredients:

Cupcakes:

• ½ cup butter, softened
• 1 cup sugar
• ½ cup brown sugar
• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 4 eggs
• ½ cup milk
• ¾ cup canned pumpkin

Icing:

• ½ cup butter, softened
• ¼ cup shortening
• ⅓ cup brown sugar
• ½ tsp cinnamon
• 3 cups icing sugar
• 3 tbsp cream or milk

Directions:

Cupcakes: Preheat oven to 350°F. Combine all ingredients, and beat for 20 minutes. This is easiest in a food processor, but can also be done with a mixer in a bowl. Paper or grease 24 cupcake tins, and fill each to about ⅔ full. Bake for 20 minutes, or until a knife comes out clean after being poked into the middle of one.

Icing: Whip together the butter and shortening until smooth. Add in the brown sugar and cinnamon, stirring thoroughly. Alternately add icing sugar and cream/milk. You can add a bit more or less of each depending on the consistency you would like. Spread or pipe onto the cupcakes after they have cooled.

Optional: Add pumpkin candies or other decoration for a more interesting presentation.

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