This is a fun recipe for fall. If you really like ginger, you can add some more to the frosting…it’s fairly subtle at one teaspoon–a nice, light flavor, but not overpowering. If you’re feeling fancy, you could also add a little crystalized ginger on top!

Cupcakes

• 4 eggs, slightly beaten
• 3/4 cup vegetable oil
• 2 cups sugar
• 1 (15 ounce) can pumpkin
• 1 3/4 cups all-purpose flour
• 1/4 cup corn starch
• 4 tsp. pumpkin pie spice
• 2 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt

Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Pour into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degree oven for 20 minutes or until center springs back when touched. Cool completely before frosting. Makes 32 cupcakes.

Frosting

• 1 8-ounce package cream cheese, softened
• 3 Tbsp. butter, softened
• 2 tsp. Vanilla Extract
• 1 tsp. ground ginger
• 4 cups powdered sugar

Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.