Pumpkin Cupcakes with Goat Cheese Frosting

Directions

1. pumpkin cupcakes
2. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with Pam. Line with paper cupcake liners and spray the liners.
3. Combine dry ingredients in a medium bowl and blend well.
4. Here's an easy way to measure liquids and wet solids together: In a 2-cup measuring cup, measure out the 1/2 cup water and 3/4 cup oil. Add the 3/4 cup pumpkin puree. You should be at the 2-cup line now. Add the vinegar and stir together the wet ingredients.
5. Stir wet into dry until smooth. Fill cupcake liners evenly. Lick the bowl, if you so desire.
6. Bake for 20 – 25 minutes, or until toothpick comes out clean. I rotate my cupcake pan half way through the baking time. Let cool 5 minutes, then remove cupcakes to a cooling rack and cool completely.
7. If you’d like, you can bake the batter in a 9” cake pan, sprayed with Pam and lined with parchment, for about 30 minutes, until a toothpick comes out clean.
8. Frost. Lick the bowl, if you so desire. Lightly sprinkle turbinado sugar over top.

1. goat cheese frosting (makes quite a bit of frosting; reduce the recipe according to your needs and wants)
2. In the bowl of a mixer fitted with the paddle, beat the wet ingredients together until smooth.
3. Add the sifted powdered sugar. Pulse mixer slowly at first, then increase speed until frosting is thick and spreadable to your liking. If too runny, mix in a spoonful of powdered sugar at a time.