Lisa's Southern Kitchen

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Ingredients:

Cupcakes:

• 2 cups Self Rising Flour

• 1 tsp. Ground Cinnamon

• 1 tsp. Pumpkin Spice

• 1 tsp. Ground Nutmeg

• 1 tsp. Ground Ginger

• 1 tsp. Ground Cloves

• 1/2 tsp. Salt

• 1/2 cup Butter, softened

• 1/4 cup Brown Sugar

• 1 cup White Sugar

• 1 cup Pumpkin Puree

• 2 Eggs, at room temperature

• 3/4 cup Milk

Cream Cheese Frosting:

• 8 oz. Cream Cheese

• 1/3 cup Butter, softened

• 3 cup Confectioners’ Sugar

• 1 tsp. Vanilla Extract

Topping:

• Garnish with Ground Cinnamon

Instructions:

Preheat oven to 350 degrees and greased muffin pan with cooking spray and line each muffin tins with cupcake liners.

In a bowl of stand mixer, add in the flour, cinnamon, nutmeg, ginger and cloves, pumpkin spice, salt, mix well.

Add in the white sugar, brown sugar and butter, beat well. Add in the pumpkin puree and milk, eggs one at time, beat until combined.

Pour the cake batter into the muffin tins and bake for 45 minutes until light golden brown. Let it cool for 10 minutes before frosting.

In a bowl mix together all the frosting ingredients until combined and fluffy.

Spread the frosting on each cupcake and sprinkle with cinnamon. Serve.