It’s Pumpkin Season! Here’s one recipe I made this morning. (Fingers crossed the kids actually ate theirs on the way to school.) Hope your pumpkin season is off to a great start! Find more pumpkin recipes here.

Pumpkin Cupcakes with Maple Cream Cheese Icing
2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup mashed, cooked pumpkin
3/4 cup milk

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting, whipped cream, or leave plain. Makes about 24 cup cakes

Icing:
8 ounces cream cheese, softened
2 sticks unsalted butter, softened
1/4 cup maple syrup
1 cup confectioners’ sugar

In a mixing bowl, blend together the cream cheese, butter and maple syrup. Add the confectioners’ sugar and mix until smooth. Ice cooled cupcakes with a butter knife or piping bag and tip.