What's Cooking | Want pumpkin but not a latte? Try these cupcakes to get your fix

Fall is the time to get the most out of pumpkin-flavored items, and normally that leads people to pumpkin pie (or the occasional Pumpkin Spice Latte). 

For anyone hoping for a new spin on pumpkin dessert, Carey Thomasson of dinner. recommends trying out these pumpkin cupcakes with cream cheese frosting.

Cream cheese frosting Recipe:

► 8 ounces cream cheese

► 4 tablespoons butter, room temperature

► 1½ teaspoons vanilla

► ½ teaspoon salt

► 3 cups powdered sugar

Steps:

1. Blend cream cheese, butter, vanilla and salt until smooth.  

2. Add powdered sugar and mix on low until creamy.

Cupcake Recipe:

► 1 cup flour

► 1 teaspoon baking powder

► 1 teaspoon baking soda

► ½ teaspoon salt

► 1½ teaspoons cinnamon

► 1 teaspoon ground ginger

► ½ teaspoon grated fresh nutmeg

► 2 eggs

► 1¼ cups canned pumpkin

► ½ cup white sugar

► ½ cup light brown sugar

► ½ cup vegetable oil

Steps:

1. Preheat oven to 350 degrees.

2. Spray muffin tins with cooking spray.

3. In a medium bowl put the flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg. Using a metal whisk, stir well.

4. In the bowl of an electric mixer, mix eggs, pumpkin, both sugars and vegetable oil on medium speed. Scrape the bottom of the bowl.  

5. Dump all the dry ingredients into the wet ingredients and mix on low until all ingredients are incorporated.

6. Pour mixture into prepared muffin tins and bake for 12-15 minutes.

7. When cool, top with frosting.