Harvest pumpkin cupcakes

Fall peaked its head out for a brief moment here in Texas only to disappear as quickly as it came. Though it's not as cool as I would like, I'm pretending it's fall nonetheless.

Enter these amazing little beauties...and I mean UH-mazing! Harvest pumpkin cupcakes with cream cheese frosting, because of course we all know cream cheese makes everything divine. I may have to leave the house to keep from eating any more. On second thought, the Benedryl induced coma still hasn't worn off, so I think driving is a bad idea. Probably shouldn't have been operating a mixer or an oven either, but it was so worth it!

1 (15 ounce) can solid pack pumpkin
4 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

FROSTING:
6 tablespoons butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1 1/2 cups confectioners' sugar (I added closer to 2 1/2 cups for stiffer frosting)

Directions:
In a mixing bowl beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until brownies test done with a wooden pick. Cool. (CHANGE - I made mine as cupcakes rather than brownies and the texture/consistency was perfect)

In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add confectioners' sugar; mix well. Frost brownies/cupcakes. Top with a sprinkle of cinnamon or a candy corn for color. Store in the refrigerator...if you have any left!

I dare you to eat just one!

(I tagged this one under 'exercise' just for kicks!)