Pumpkin Cupcakes with Cream Cheese Icing



2 cups all-purpose flour
1 cup granulated sugar
1-1/2 tsp each pumpkin pie spice and baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil

Icing:
1 pkg 8 oz cream cheese, softened
1 tbsp butter, softened
1 tsp vanilla
1 cup icing sugar

1. In large bowl, whisk flour, sugar, pie spice, baking powder, baking soda and salt. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil. Pour over dry ingredients; stir just until moistened. Spoon into large paper-lined muffin cups, filling to top.
2. Bake in center of 375ºF oven until cake tester inserted in center comes out clean, 25 minutes. Let cool on rack. (Make-ahead: Refrigerate in airtight container up to 2 days or individually wrap un-iced cupcakes in plastic and freeze up to one month. Ice before serving.)
3. Icing: In bowl, beat cream cheese, butter and vanilla until light and fluffy; beat in sugar until smooth. Spread on cupcakes.

Yield: 12 servings