I haven’t posted any desserts in a long time….I guess that’s because I haven’t made any recently .  I’ve been focusing on healthy, practical dinners for the past few weeks since school is back in session and we are having more family dinners.  But this past weekend, I had a craving for some type of pumpkin treat.  I’ve had this recipe for years.  It’s easy and absolutely delicious.  My 5 year old helped me make them while we watched the Buckeyes dominate Florida A&M!  These are some seriously moist cupcakes.  Homemade cream cheese frosting is an added bonus, but if you don’t have time, Duncan Hines makes a pretty close second.  I don’t have much else to say about these cupcakes other than what I said to my husband (who is not a real sweets guy) when he was debating whether he wanted to have one for a late night sweet treat last night.  I looked him square in the eye and said, “these are worth the calories.”  He was not disappointed. Give them a try!

Pumpkin Cupcakes with Cream Cheese Frosting (Makes 24 or 13 x 9 in. cake)

Ingredients:

4 eggs

2 cups sugar

1 cup oil

2 cups flour

1/2 tsp salt

2 tsp cinnamon

2 tsp baking soda

2 cups unseasoned pumpkin (one 15 oz. can)

Cream Cheese Frosting (OR try Ducan Hines Creamy Homestyle Cream Cheese Frosting):

1 8 oz. pkg cream cheese, softened

1 stick softened margarine or butter

1 lb powdered sugar

1 tsp vanilla

Directions:

For cupcakes: Preheat oven to 350 degrees.  In mixer, beat eggs and add sugar and oil.  Mix dry ingredients; add to egg mixture.  Add pumpkin and blend well.  Pour into greased and floured cupcake tins and bake for 15-17 minutes (or 13 x 9 inch pan for 50-60 minutes).  Wait until cupcakes are cooled for at least 30-45 minutes before frosting them.

For frosting:  In mixer, using wire whisk attachment, beat cream cheese, margarine, powdered sugar and vanilla until smooth.