Because you should know...

I love pumpkin. I really do. So when I stumbled across this recipe (thanks Rossie!), I knew that I had to make them. So, I stalked my local Publix for ALL of their cans of pumpkin. (I do not take this little pumpkin shortage of 2009 lightly.) To all local readers: Club Pub on Ocala is your best bet.

And since everyone has been asking.... here is the recipe. Go. Bake. Be happy.

Pumpkin Cupcakes

2 cups all-purpose flour
1 package instant butterscotch pudding mix
2 t. baking soda
1/4 t. salt
1 T. ground cinnamon
1/2 t. ground ginger
1/2 t. ground allspice or nutmeg or cloves*
1 cup butter, room temp.
1 cup white sugar
1 cup packed brown sugar
4 eggs, room temperature
1 t. vanilla extract
1 (15 oz.) can pumpkin purée

*I am not a very scientific baker... I just dump in whatever fall spices I have on hand. Go ahead. Judge me. I dare you.

For cream cheese frosting

4 oz. cream cheese
1/2 cup butter
2 cups powdered sugar
1 t. vanilla
1 t. cinnamon

Preheat an oven to 350 degrees. Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger and company (see note regarding spices) in a bowl; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla extract and pumpkin purée with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops and spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

For icing, combine all ingredients and spread frosting on top of the cupcakes. Makes 24 cupcakes. (Makes more icing that needed. Darn, I just had to eat it by the spoonful.)