Pumpkin Cupcakes/Muffins

I found this recipe on another blog and for the life of me, I can't remember which one.  I think that I have probably tried at least 20 different recipes for pumpkin muffins and cupcakes.  This recipe is by far my absolute favorite.  I try not to make them too much because the husband doesn't like pumpkin and I end up eating a dozen cupcakes/muffins all by myself.  My thighs don't appreciate it!  These little treats are really fluffy and light and ever so yummy.

Pumpkin Muffins/Cupcakes

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp pumpkin pie spice

pinch salt

1 1/4 cup sugar

1 cup pumpkin

2 large eggs

1/3 cup vegetable oil

splash of vanilla extract

1. Combine all of the dry ingredients.  Sift them together until they are well mixed.  I use a whisk and it works just as well as breaking out a sifter.
2. Slowly mix in the pumpkin, eggs, vanilla, and oil.  Mix all of the ingredients until they are well blended and smooth.
3. Fill each cup in a cupcake pan 3/4 full.  To avoid a big mess, I always use the little cupcake paper cups.
4. Bake at 350 degrees F for 20 minutes.  A toothpick should come out clean when they are done.

Now if I am making them muffins I put this topping on while they are baking:

Muffin Topping

1/2 cup brown sugar

3 tablespoons cinnamon

1. Mix the two ingredients together until they are well blended.
2. Sprinkly on top of each uncooked cupcake.

If I am making them cupcakes I add cream cheese icing after the little morsels have cooled off.  Here is the homemade cream cheese icing recipe:

Cream Cheese Icing

1 stick softened cream cheese

1 cup powdered sugar

1 tablespoon vanilla

1. Mix all of the ingredients together.  If you prefer a strong vanilla taste add more vanilla.  Likewise, if you prefer no vanilla, you don't have to add any!
2. Ice your cupcakes and pig out!