THANKSGIVING DAY SIDES AND DESSERTS ...PUMPKIN CUPCAKES With CREAM CHEESE FILLING

This is one of my favorite fall recipes. There's something warm and inviting about pumpkin and cinnamon, and of course, everything is better with cream cheese! This originally had a cream filling but the idea of an airy cream filling with pumpkin just didn't appeal to me. I felt like it would be so much better with cream cheese because of the heavier,thicker consistency. I used the cupcake recipe but used the filling recipe for pumpkin roll. So glad I did, it pairs wonderfully. This would be a perfect Thanksgiving dessert or great for breakfast the next morning! Like most things pumpkin,these are better the longer they sit,which means they can also be made ahead of time...HUGE PLUS! Whatever you do this year, take time to really think about what you're making and why you're making it. So many times in the Bible we see where Jesus and many other people ministered with food. It's a tool to heal the soul and break down walls. I have often said that I enjoy cooking because it is a constant...it is unwavering. We somehow feel like all will be well when we sit down to enjoy something yummy or when we serve it to someone else. Be someone who shows love with something delicious this year...and what better to share than these wonderful,spicy cupcakes. Enjoy!

Cupcakes

4 eggs
2 c. sugar
3/4 c. veg. oil
1 can  (15.oz)  solid pack pumpkin..not pumpkin pie filling
2 c. all purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon

In a mixing bowl combine the eggs, sugar, oil and pumpkin.  Combine the flour, baking soda, salt, baking powder and cinnamon,  add to pumpkin mixture and beat until well mixed.
Fill paper lined muffin cups 2/3 full.
Bake at 350  for 18 to 22 minutes before removing from pans to wire racks to cool completely.


Cream Cheese Filling
1 pkg. cream cheese,  softened
1 c. powdered sugar
6 Tbsp. butter,  softened6 Tbsp. butter,  softened
1 tsp.  vanilla extract

Cream all ing. together until smooth.

Using a sharp knife cut a one inch circle one inch deep in the top of each cupcake.
Carefully remove tops and set aside.
Spoon or pipe filling into cupcakes.
Replace tops.
Yields about 1 3/4 dozen cupcakes

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