I just love it when I have some leftover pumpkin in the refrigerator, and it just so happens that I find a recipe that calls for exactly that amount.  I had to make either a cake or cupcakes for the annual Boo Ridge event at my daughter’s school.  I have to admit that I live for these requests.  Someone is asking me to bake – not just asking, pleading.  I just wish I had time to bake more!  I found this recipe, which I adapted slightly, in this month’s Bon Appetit.  We had leftover Halloween sprinkles left over from the cupcakes my daughter made the other week with her grandmother, so I was set.  These cupcakes were divine – but the frosting, wow.  Cream cheese frosting gets me every time.  It is so simple, yet so ridiculously good.  The combination with the pumpkin cupcakes was perfect.  I am actually shoving one in my mouth as I am writing this now.  I saved a few out for us to enjoy, I just couldn’t give them all away.  Happy Halloween!!!

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup (packed) golden brown sugar
• 2 teaspoons pumpkin pie spice
• 1 large egg
• 1/2 cup canned pure pumpkin
• 1/3 cup vegetable oil
• 1/3 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 8-ounce package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 cups powdered sugar
• decorative sprinkles

• Special Equipment: Mini muffin pans 13/4×1-inch paper liners

Preparation

Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4x 1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack.

Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.  Chill frosting 2 hours or until firm enough to easily spread. Frost cupcakes; decorate using sprinkles or candy as desired.

For a printer friendly version of this recipe, click here: Mini Pumpkin Cupcakes