Pumpkin Cupcakes with Spiced Cream Cheese Icing

Heat oven to 350 F degrees.

For the cupcakes:
In a bowl combine butter, sugar and vanilla. Beat at low speed, scraping sides often, until light and fluffy. Add one egg at a time until creamy. Add in the pumpkin and mix well.

In a separate bowl combine flour, baking soda, cinnamon, and nutmeg. Add the pumpkin/butter mixture to the dry ingredients; incorporate thoroughly.

Scoop into a cupcake liner until 3/4 full; I like to use an ice cream scoop—works great!

Bake for 25 minutes or until an inserted toothpick comes out clean. Cool completely.

For the icing:

In a small mixing bowl, combine cream cheese, powdered sugar and vanilla. Beat until fully incorporated and smooth, then add in the spices at the last and mix in thoroughly.

Let the cupcakes cool completely, and place the icing in the refrigerator for about 20 minutes. Pipe or spread the icing onto the cooled cupcakes. Top with a pecan or pecan piece.

Makes 18 cupcakes.