Pumpkin Cheesecake Cupcakes

Another bake sale another recipe under my belt, this time I thought I would keep it fall inspired. I made a few dozen of this babies for my daughters bake sale and they went quickly. They cake is moist and fluffy, the icing is delicious and they smell and taste wonderful! Enjoy!

Pumpkin Cupcakes with Cream Cheese Icing
INGREDIENTS
2 cups all-purpose flour
1 cup granulated sugar
1-1/2 tsp. pumpkin pie spice
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil
Icing:
1 pkg (8oz./250 g) cream cheese, softened
1 Tbsp. butter, softened
1 tsp. vanilla
1 cup icing sugar
Colored sprinkles, optional
METHOD
In large bowl, mix together flour, sugar, pie spice, baking powder, baking soda and salt. In a separate bowl, whisk eggs. Blend in pumpkin, buttermilk and oil. Combine with dry ingredients and stir just until moistened. Spoon, into large paper-lined muffin cups, filling to top.
Bake in centre of 375° F. oven 25 minutes or until cake tester inserted in center comes out clean. Let cool on rack.
Icing: Beat cream cheese, butter and vanilla. Beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles, if you like.