Pumpkin Cupcakes

(for cupcakes)

1 cup all purpose flour
3/4 cup sugar
1 t baking soda
1 t ground cinnamon
1/2 t ground ginger
1/2 t salt
1/8 t ground cloves
1 large egg
1/2 cup canned pureed pumpkin
1/3 cup canola oil
1/4 cup buttermilk
1/3 cup chopped walnuts
1/3 cup dried cranberries

(for frosting)

4 oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1 t vanilla extract
orange gel food coloring
white chocolate


[how to make]

(for cupcakes)

*Preheat oven to 350 degrees.
*Line 12 standard muffin cups with paper liners.
*Whisk flour, sugar, baking soda, cinnamon, ginger, salt, and cloves in medium bowl to blend.
*Whisk egg in large bowl to blend; whisk in pumpkin, oil, and buttermilk.
*Stir in flour mixture until just blended.
*Stir in walnuts and cranberries.
*Spoon batter into paper liners.
*Bake cupcakes until golden brown and tester inserted into center comes out clean, about 20 minutes.
*Cool in pan on rack 5 minutes.
*Transfer cupcakes to rack and cool completely.

(for frosting)

*Using electric mixer, beat cream cheese and butter in large bowl until light.
*Beat in sugar and vanilla.
*Mix in orange food coloring by drops to reach desired shade.

(for decoration)

*Frost cupcakes, and decorate with spider web made of white chocolate, if you desire.

-makes 12-

Note: I used a recipe from "bon appetit Desserts".