Pumpkin Spice and Everything Nice!

October 8th Weekend:
Pumpkin Cupcakes with Cream Cheese Frosting and Heath bar

The countdown to Halloween to bring in the Fall Season week two. The funny thing about this recipe is that I stumbled upon it while getting my hair done! It was in a "House Beautiful" magazine. It was a must-bake recipe and it turned out to be very tasty. My Dad rated it an 8 stars out of 10! That's pretty darn good in his books!  

1 cup of all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

1 teaspoon of cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

2 large eggs

1 cup of canned pumpkin (8- ounces)

1/2 cup sugar

1/2 brown sugar

1/2 vegetable oil

1/2 coarsely chopped Heath Bars :)

1. Preheat over to  350 degrees and spray muffin tins with vegetable oil
2. In a medium bowl sift together the flour, baking powder, baking soda, salt cinnamon, ginger, and nutmeg
3. In a larger bowl whisk together the eggs, pumpkin, sugar, brown sugar, and vegetable oil. 
4. Add the flour mixture in the larger bowl and stir until completely combined. 
5. Divide the batter among the prepared tins and bake for 20-25 minutes
6. Let cool completely

Cream Cheese Frosting

6 ounces of cream cheese

3 tablespoons of butter, unsalted

1/2 teaspoon pure vanilla extract

2 cups of confectioners sugar

1. Mix all ingredients into a bowl at a low speed adding the ingredients in one at a time. Mix until smooth
2. Spread the frosting on the pumpkin cupcakes and sprinkle the Heath bar on top

I hope this recipe bring smiles and yummms and will be the next hit for your friends and family fall season!