Pumpkin Cupcakes with Caramel Cream Cheese Frosting

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     This was the recipe swap I’ve been waiting for-a recipe with either apple or pumpkin in it.  When I saw that my recipe was from Nicole of Prevention RD I couldn’t wait to make it.  Her pumpkin cupcakes sounded so wonderful.  In her recipe she makes them with Nutella cream cheese frosting but (gasp) I do not like Nutella so I made caramel cream cheese frosting instead.

Pumpkin Cupcakes with Caramel Cream Cheese Frosting (adapted from Prevention RD)
1 (15 oz) can pumpkin puree
2 c. cake flour
1 t. cinnamon
1 t. pumpkin pie spice
1/2 t. baking soda
1/2 t. baking powder
1 t. salt
1/2 c. butter
1/4 c. applesauce
1 c. brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
1/2 c. lowfat milk

1/4 c. lowfat milk
1 t. vanilla

2 c. powdered sugar
1 t. sea salt

2.  Put the pumpkin puree in a small saucepan and simmer over medium heat for 10 minutes or until the pumpkin reduces to 1 cup.  Remove from heat and cool completely.

5.  Mix half of the flour mixture into the pumpkin mixture aong with half of the milk and stir well.  Stir in the remaining flour mixture and milk and mix well.

6.  Pour the pumpkin batter into the prepared muffin cups filling them 3/4 of the way full.  Bake for 22-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

7.  Remove to a wire rack and cool for at least 20 mintues.

8.  To make the frosting combine the butter and brown sugar in a saucepan.  Heat until it just begins to boil.  Remove from heat and whisk in the milk.  Allow to cool.

10.  Spoon caramel frosting onto cupcakes and top with sprinkles if desired.