Fall is just around the corner!

Fall is just around the corner. Of course everyone knows what those cooler temps bring, pumpkin treats!

If you're looking for a fantastic pumpkin cupcake recipe to make later this month, please check this one out.




Pumpkin Cupcakes

Excerpted from Taste of Home Best Loved Recipes: 1485 Favorites from the World's #1 Food & Entertaining Magazine

By Taste of Home

Yield: 16 cupcakes

Prep: 30 min.

Bake: 20 min. + cooling

Ingredients
2/3 cup shortening
2 eggs
¾ cup maple syrup
½ cup 2% milk
1-½ cups all-purpose flour
1-¼ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground allspice
1 cup canned pumpkin
1 can (8 ounces) crushed pineapple, drained
1 package (8 ounces) cream cheese, softened
¼ cup butter, softened
1-½ cups confectioners' sugar

Directions
1. In a large bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

3. For frosting, in a small bowl, beat the cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes.

How delicious do these look? Happy baking!