Fall is in the Kitchen

I love fall for so many reasons!  One thing about this time of year that I really enjoy are the fall recipes that only seem acceptable this time of year.  This past weekend I had my kitchen smelling yummy with Pumpkin Cupcakes, Butternut Squash Soup, and Homemade Applesauce....mmmm mmmmm deliciousness!

The Pumpkin Cupcake recipe that I used came from here.  It was a super easy recipe to make and didn't take me any time at all.  AND I had all of the ingredients on hand which was a bonus!

Pumpkin Cupcakes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

I made a cream cheese frosting to top the cupcakes with once they were cooled and added some candy corn for some color.  I need to work on my frosting skills - they tasted better than they looked:)