Pumpkin Spice Cupcakes with Cinnamon Graham Icing

It’s that time of year…give me all the pumpkin spice cupcakes and lattes:)
Has anyone else noticed that some of the oddest food items have been pumpkin spiced this year…some things should just Not, ya know?:) Just my opinion as usual…

Back to these pumpkin spice cupcakes, I love love them(although I am trying to resist eating them) hah!!
I am not a big fan of the really heavy spice level in some pumpkin cake recipes. I purposely made this with cinnamon, ginger, and pumpkin spices but, very lightly spiced. Of course this can be adjusted according to taste.

The icing has a surprise ingredient that makes it the perfect complement to the cake which is cinnamon graham cracker crumbs, yumm yummy!

Pumpkin Spiced Cupcakes with Graham Cream Cheese Icing

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Servings: 24

Author: Damaris

Ingredients

• Cake:
• 3/4 cup butter , softened
• 2 cups sugar
• 3 large eggs
• 1 can (15 ounces) pumpkin
• 21/2 cups self-rising flour
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1 cup buttermilk
• Icing:
• 1 (8 ounces) package cream cheese, softened
• 1/2 cup butter , softened
• 3 cups confectioners' sugar
• 1 tsp vanilla
• 1/2 sleeve cinnamon graham crackers , ground to crumbs

Instructions

• Preheat oven to 350 degrees.
• In large mixing bowl, cream softened butter and sugar until creamy and light.
• Add eggs and mix together one at a time.
• Add pumpkin and mix well.
• Fill paper lined muffin tins with 1/3 cup of batter.
• Bake at 20-25 minutes or until done.
• Cool and remove to wire racks to cool completely before icing.
• Frosting:
• Beat softened cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla, and graham cracker crumbs. Frost cupcakes