These delicious, moist cupcakes are perfect for fall. The combination of pumpkin and cream cheese icing make for a perfect dessert.
Preheat oven to 350 degrees.
Add all of the dry ingredients in a large bowl and set aside.
Combine all of the wet ingredients in a medium bowl. Fold the wet ingredients into the dry ingredients. Stir to combine but do not over mix the batter.
Spray 2 cupcake pans with cooking spray and fill each cup 2/3 full.
Bake for 20-30 minutes or until toothpick comes out clean. Immediately place cupcakes on a cooling rack.
Once the cupcakes are completely cooled, place the icing ingredients in a medium sized bowl. Start with two cups of the powdered sugar. Using a hand mixer, beat for 2-3 minutes. If the icing is runny or you want to add more sugar for taste, add up to 1/2 more cups of powdered sugar.