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Pumpkin Cupcakes

Ingredients:

For the batter:

4 cups flour (I used bread flour)

1 tsp. baking soda

1 tbs. + 1 tsp. baking powder

1 tsp. salt

2 tsp. ground cinnamon

1 tbs. ground ginger

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 cup (2 sticks) unsalted butter, room temperature

2 cups Agave nectar

4 large eggs

1 cup buttermilk

1½ c. canned pumpkin (not pie filling)

*See below for fosting ingredients.

Directions

Preheat oven to 350°F. Line muffin tins with paper liners. Mix together the flour, baking soda, baking powder, spices and salt in a medium bowl. Set mixture aside.

With an electric mixer on medium to low speed, cream together the butter and Agave nectar until mixed well. Add the eggs one at a time, beating until each is incorporated. You may have to scrape down the sides of the bowl if needed. Reduce mixer speed to low. Add flour mixture, dumping in three batches while alternating with two additions of buttermilk. Continue beating until just combined. Make sure not to overbeat the mixture. Add canned pumpkin and beat until just combined.

Divide the batter evenly among lined muffin cups, filling each to about three-quarters full. Bake for about 8 minutes and then rotate the tins then bake for another 7 minutes. Transfer muffin tins to wire racks to cool for about 10 minutes then move individual cupcakes onto racks and let cool completely.

Ingredients for Frosting:

8 oz package cream cheese

2/3 c. Splenda

3/4 teaspoon vanilla extract

2 tablespoons water

Directions

Mix all ingredients until well blended. Spread onto cooled pumpkin cupcakes. Make sure to refrigerate cupcakes if not eating them right away.