pumpkin cupcakes

MAKES 18 REGULAR CUPCAKES AND ABOUT 40 MINIS

Ingredients:

2 cups all purpose flour
1 tsp. baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp allspice
1 cup packed light-brown sugar
1 cup granulated sugar
8 tablespoons ANCIENT ORGANICS GHEE at room temperature
4 large eggs, lightly beaten
1 can organic pumpkin puree

Preheat the oven to 350 degrees.
Line the cupcake pans with paper liners and set aside.

In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.

In a large bowl combine sugars. Then add the eggs and ghee and whisk until incorporated. Add the dry ingredients
and whisk until smooth, don’t over stir the batter. Add the pumpkin puree and combine thoroughly.

Divide batter evenly among liners, filling each a little over halfway. Bake until a cake tester comes out clean and the
tops spring back when touched, about 20-25 minutes for regular cupcakes and 15-20 for minis.

Transfer to a wire rack and cool completely.

For Vanilla Cream Cheese Frosting:

1 package cream cheese
1/4 cup powdered sugar
4 tablespoons Ancient Organics Ghee (chilled and hardened from being in the fridge)
2 tsp. vanilla extract

Pulse cream cheese and Ghee in the food processor until creamy. Add the vanilla and powdered sugar and
mix until thoroughly combined.
Using a knife or a pastry bag, apply frosting to cooled cupcakes and enjoy!