2 1/4 c. flour, sift before measuring
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 c. butter, softened
1 1/3 c. sugar
2 eggs, beaten
1 c. canned pumpkin
3/4 c. milk
Preheat oven to 350 degrees. Line cupcake pans with liners (this makes about 18).
In a large bowl, sift dry ingredients together and set aside.
Cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Mix in pumpkin.
Alternate stirring in the dry ingredients and the milk, beginning and ending with dry ingredients. Scrape down the bowl and stir until blended.
Spoon into liners and bake for 20-25 minutes.
Cream Cheese Frosting
1lb. cream cheese, softened and cut into small pieces
6 T. unslted butter, softened and cut into small pieces
1 1/2 t. vanilla extract
5 cups sifted confectioners sugar
In a large bowl, beat the butter and cream cheese until very smooth. Add vanilla and beat. Add sugar, one cup at a time, beating continuously.