APRON AND PANS - PUMPKIN CUPCAKE

Ingredients
2 cups flour
1 cup white sugar
1 1⁄2 teaspoons baking powder
1 teaspoon baking soda
1 1⁄2 teaspoons pumpkin pie spice
1⁄2 teaspoon salt
2 eggs
1 cup pumpkin puree
1⁄2 cup buttermilk
1⁄4 cup vegetable oil

Icing
250 g cream cheese, softened
1 tablespoon butter
1 teaspoon vanilla
1 cup icing sugar
Orange sprinkles (optional)

Preparation
In large bowl, sift and whisk flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.

Pour over dry ingredients stir until just moistened.

Spoon into large paper-lined muffin cups or spray with Pam. Filling to top.

Bake in 375 degrees oven for 18-22 minutes or until cake tester inserted in centre comes out clean.

Let cool on rack.

Icing
In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.

Variation to this is to add a handful of butterscotch baking chips into the mix just before baking.