I cannot even begin to tell you how awesome my house smelled for hours last weekend when I pulled these little gems out of the  oven to cool. Absolutely heavenly.

They are the perfect treat for any weather, but they certainly spice up a nice chilly day beautifully.

They are absolutely delicious – moist, sweet and spicy all at the same time, everything you would want from a pumpkin cupcake. If you enjoy pumpkin bread, there is just no way you cannot help but love this recipe for Pumpkin Cupcakes from Crazy About Cupcakes by Krystina Castella .

Pumpkin Cupcakes Recipe

1 stick unsalted butter, at room temp
1 c. firmly packed dark brown sugar
1/3 c. granulated sugar
2 large eggs, at room temp
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
1/2 c. milk
1 1/4 c. pumpkin puree (this about 1 15oz can)
1 tsp. vanilla extract

Preheat your oven to 350 degrees. Insert cupcake liners into your muffin or cupcake pan.

In a large bowl cream together the butter and the sugars with an electric mixer on medium speed until fluffy (about 3-5 minutes). Add the eggs to the creamed mixture only one at a time. Mix well after each egg. Beat well.

In a separate bowl, combine the flour, the baking powder, the baking soda, the ground cinnamon, nutmeg, ginger, cloves and salt. Once blended, begin adding the dry ingredients to the wet ingredients a little at a time. Alternate with the milk, stirring after each addition. Mix until completely integrated.

Add the pumpkin puree and the vanilla extract and beat until smooth. Fill the cupcake liners 1/2 to 3/4 full. Bake for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean.

Eat and enjoy. You can eat them alone or you can frost them with frosting. Cream cheese frosting goes VERY well with these cupcakes. We made a pumpkin frosting for ours. If you feel like it, you can do that too!

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