Halloween special : Pumpkin Pecan Cupcakes with Cream Cheese frosting!

Directions

1. Preheat overn to 350F
2. For pumpking puree: Chop pumpkin into small cubes (approx - 1cup) and boil with 3 tbsp water and once the pumpkin becomes soft blend it or puree it until smooth. ( I've never used the canned pumpkin)
3. Sift together the dry ingredients : All purpose flour, baking soda, baking powder, cinnamon powder, ground cloves , ground ginger, paprika and salt
4. With the help of an electrc blender or hand mixer, mix togther the sugar and oil (or butter) until smooth, then add the eggs one at a time, vanilla extract and slowly mix in the flour mixture and pumpkin puree alternately.
5. Now add in the chopped pecans
6. Line the cupcake pan with cupcake cups and pour the batter into each 2/3 full.
7. Bake for 20 mins or until a toothpick inserted comes out clean.
8. Place on a wire rack to cool down completely.
9. For Cream cheese frosting: Use cream cheese at room temperature and using an electic or hand blender blend the cheese until smooth, then add butter, powdered sugar and vanilla extract one by one and blend it well until the frosting becomes smooth and creamy.
10. Knife the cream cheese over the cupakes or you may use a piping bag.
11. I decorated the cupcakes into scary eyeballs, scary faces and also used candy corn and gummy worms on some for a Halloween touch! :-)