If you need a fall treat and don’t have much time, then this is the dessert for you! This is one of the easiest baking recipes I have and friends will tell you it makes several appearances throughout October and November.  This batter has appeared in several forms over the years – cupcakes, loaves, cakes, bars – you name it, I’ve tried it with this batter.

Makes 24 cupcakes

Ingredients:

• 4 extra large eggs
• 1  2/3 cup granulated sugar
• 1 cup vegetable oil
• 15 oz. can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Preheat the oven to 350°F.  Line two standard 12-cup muffin pans with paper liners.  Using either an electric mixer or hand mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.  Separately, stir together the flour, baking powder, cinnamon, salt and baking soda.  Slowly add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Divide the batter evenly among the muffin cups (about 1/3 cup of batter for each cupcake).  Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, about 18-20 minutes.  Remove cupcakes from pan and allow to cool completely before frosting.

Cream Cheese Frosting:

• 8 oz. package of cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups sifted confectioners’ sugar
• 1 teaspoon vanilla extract

Mix the cream cheese and butter in a medium bowl until smooth.  Add the sugar and mix at a low speed until combined.  Stir in the vanilla and mix again.  Spread on cooled cupcakes.