Pumpkin Cupcakes with Cream Cheese Icing

ingredients

2 cups all-purpose flour
1 cup granulated sugar
1-1/2 tsp. pumpkin pie spice
1-1/2 tsp. 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 (8oz./250 g) cream cheese, softened
1 Tbsp. butter, softened
1 tsp. vanilla
1 cup icing sugar
Coloured sprinkles, optional

method

In large bowl, mix together flour, sugar, pie spice, baking powder, baking soda and salt. In a separate bowl, whisk eggs. Blend in pumpkin, buttermilk and oil. Combine with dry ingredients and stir just until moistened. Spoon into large paper-lined muffin cups, filling to top.

Bake in centre of 375° F. oven 25 minutes or until cake tester inserted in center comes out clean. Let cool on rack.

Icing: Beat cream cheese, butter and vanilla. Beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles, if you like.