This season brought to you by the color orange

I love fall. I love the leaves changing, cooler weather, sweaters, warm apple cider, hot chocolate, being buried under blankets and boots.

Fall also means pumpkins, and lots of them.

Carving them.















Eating their seeds.

And of course, other things.
















The start to all that is good and delicious: copious amounts of sugar and butter
















Some crystallized ginger--easily found in the bulk section of QFC/Whole Foods and the dried fruit section of Safeway.
















Can't forget the most important part: PUMPKIN




















Poor little naked cupcake. I'll help, no worries.




















Topped them with cream cheese frosting

Pumpkin cupcakes
Adapted from allrecipes.com

2 cups all-purpose flour

1 (3.4 ounce) package instant butterscotch pudding mix

2 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/3 cup finely chopped crystallized ginger

1 cup butter, room temperature

1 cup white sugar

1 cup packed brown sugar

4 eggs

1 teaspoon vanilla extract

1 (15 ounce) can pumpkin puree

Preheat an oven to 325 degrees F. Grease 24 muffin cups (I got 27-30 out of this recipe), or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cream cheese frosting
Adapted from allrecipes.com
Covered about 30 cupcakes

1 (8 ounce) packages cream cheese,softened

1/4 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.