I AM so EXCITED its OCTOBER!!! I love the smell of freshly bake GOODIES!! Usually during the start of the FALL is when I crank up my OVEN and start baking all kinds of GOODIES!! Somehow this year…its a little different…maybe because its still in the upper 90’s here …where I live!! Trust me…THIS GIRL is so OVER the HOT WEATHER!! Fall weather can’t come soon enough for me!! I love the colder weather…because I love the scarf, boots and jacket LOOK!!! Its so sad that I LIVE in NOLA and I own..more than 20 trench COAT!! What am I thinking?????????? Crazy right?? LOL

Well, today I did managed to make some pumpkin cupcake and cream cheese frosting…my house smells WONDERFUL!!! I love that cinnamon SMELL!! YUMMMMMMMYYY 😉

Next week…I will definitely be BAKING MORE because we suppose to get some COOLER weather soon!! STAY TUNE!!!

INGREDIENT

2 cups all-purpose flour

1 1/2 cups granulated sugar

2 teaspoon baking powder

1 teaspoon baking soda

2 teaspoon ground cinnamon

3 large eggs

1 cup vegetable oil

1 can (15 oz) pumpkin puree

INSTRUCTION

Preheat oven to 350˚F. Line a 24 count muffin pan with 24 cupcake liners.

In a medium mixing bowl, combine ALL the dry ingredients: 2 cups flour, 1 1/2 cups granulated sugar, 2 teaspoon baking powder, 1 teaspoon baking soda and 2 teaspoon ground cinnamon.

In my KITCHEN AID MIXING BOWL I combined ALL the wet ingredients: 15 oz pumpkin puree, 1 cup vegetable oil, 3 large eggs. Whisk on medium ….until EVERYTHING is incorporated.

NEXT, TURN the setting to 1 or 2….then SLOWLY pour the dry ingredients into the WET ingredients…REMEMBER to add the dry ingredients slowly or you will have FLOUR all over yourself. Once everything is incorporated… divide evenly between 24 cupcake. Filling each about 2/3 full. Bake at 350˚F for 20-22 min or until toothpick inserted in center comes out clean. Let cupcakes cool in pan 10 min then transfer to wire rack and cool to room temperature before frosting.