Pumpkin Cupcakes (100% whole grain)

Directions

1. 1
   Preheat the oven to 350°F / 175°C. Prepare a muffin tin with 10 paper liners.In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.In a larger bowl, whisk the eggs, pumpkin puree, sugar, and oil.
2. 2
   Add the flour mixture to the wet mixture and stir just until combined. Do not over mix!Divide the batter among the tins and bake for about 20 – 24 minutes, or until a toothpick inserted in the center comes out clean.For the frosting, beat the butter and cream cheese until soft and smooth.
3. 3
   Add the salt, vanilla, maple extract and cinnamon.
4. 4
   Add in the powdered sugar, ½ cup at a time. Beat until fluffy. Mine was pipable right away, but if yours isn’t, put it in the refrigerator until it’s to the piping consistency you like.