Pumpkin Cupcakes with Cream Cheese Frosting

I feel like September is an acceptable month to start baking with pumpkin. This is my favorite time of year - the weather is changing and all I can think about is putting on comfy clothes, curling up with a big ol' blanket and watching trashy reality shows (which I love and watch way too many).  

Enter Pumpkin Cupcakes with Cream Cheese Frosting.  

A co-worker made this recipe for a pot luck last year and thankfully shared the recipe.  She made it in a 9 x 13 pan, but I was feeling more cupcakey.  And by doing so I made 3 dozen cupcakes. 

Best. Cupcakes. Ever.  The cake is moist and the frosting ties in so nice with the pumpkin and cinnamon flavor of the cake.  I think they set the record for 'disappearing the quickest when put in the office break room'.  So that was a good sign too.  

Pumpkin Cupcakes with Cream Cheese Frosting

Cupcakes:

4 eggs

1 2/3 cup sugar

1 cup oil

1 – 16 oz can of pumpkin pie filling

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

Preheat oven to 350 degrees.  Prepare cupcake pan with liners and set aside.

Beat wet ingredients until light and fluffy, about 3 minutes. 

Whisk together dry ingredients and add to pumpkin mixture.  Mix until well combined, about 2 minutes.  

Pour into cupcakes liners, about 2/3 full.  Bake at 350 degrees for 15-20 minutes or until toothpick comes out clean.  Let cool before frosting. 

Frosting:

1 – 8 oz package cream cheese (softened)

1 cup butter (softened)

2 tsp vanilla extract 

4 to 7 cups powdered sugar, more/less depending on your desired thickness  

Cream butter and cream cheese until light and fluffy, about 3 minutes.  Stir in vanilla.  Add in powdered sugar one cup at a time until desired consistency.  Frost cupcakes and enjoy!  

Makes 3 dozen cupcakes.  

Or, you could bake in a 9 x 13 pan for 25 to 30 minutes for sheet cake or bars.