Mix the following 4 ingredients in a med. sized bowl:
2 1/4 c. flour
1 T baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Mix the following ingredients in a large bowl: (tip- I mix with whisk after each ingredient is added)
4 eggs beaten
1 can of canned pureed pumpkin
1 cup sugar
1/3 cup brown sugar
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 c. oil
3/4 c milk
Add half of the dry ingredients in your med bowl to the large bowl and mix, then add the rest and mix to only combine (don’t over mix or you’ll have hockey pucks).
Spoon into 24 paper lined cupcake pans 3/4 full.
Preheat oven to 375 and bake for 25 min.
Frost when completely cool.
Cinnamon Cream Cheese Frosting:
1 (8oz.) pkg. cream cheese, softened
1/4 c. butter, softened
4 cups confectioners sugar (add more if needed)
1 tsp vanilla
1 tsp cinnamon
With electric beater, mix cream cheese and butter until smooth and fluffy, add vanilla and cinnamon, and one cup of sugar at a time until desired consistency is reached. Place frosting into a freezer quart size bag, twist air out of top of bag, snip off a small amount off of a corner and pipe onto cooled cupcakes.
24 Brachs caramels
handful of chocolate chips, melted in microwave
Microwave 2 unwrapped caramels at a time for about 8 seconds. Roll into a ball and shape into an acorn shape. Set aside. When all are shaped, dip caramel top into melted chocolate chips and then immediately into a pile of chocolate jimmies. Set onto plate. Voila! Acorns.