Pumpkin Cupcakes

So I’m on winter vacation until January and what better to do then bake with my days off. I made Pumpkin Cupcakes with a Cream Cheese Filling and they’re good. Now back in October I did make a Pumpkin Roll and that was amazing. Pumpkin is one of my favorite flavors for sweets, so when I buy pumpkin, I make some of my favorites.

Ingredients: 15 oz pumpkin puree, 3 eggs, 1 cup brown sugar, 1 cup sugar, 2 sticks butter, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 2 Tbsp milk.

Filling: 8 oz cream cheese, 1 Tbsp vanilla, 1 cup powdered sugar

Preheat oven to 350.

First, in a big bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt all together.

In another big bowl, mix the softened butter and sugars together until creamed. Add the eggs one at a time. Slowly add the flour mixture. After the flour mix is all mixed in, add the pumpkin. Now you’ll get a cookie dough substance, so now add the milk.

In a separate bowl mix together the cream cheese, vanilla, and powdered sugar all together.

Line the muffin tray with cupcake cups. Add 1/4 high of the cupcake mix to each mold, then add a spoon full of the filling and cover with more cupcake mix. Bake for 21 minutes.

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