Simple, rustic, and so delicious.

Pumpkin season is my favorite season! After whipping up these beauties my house smells incredible; toasty and warm, like a cozy fall day.

What I love most about this recipe is how easy it is to put together. No mixer is needed for the cupcakes, just some bowls, a whisk, and spoon you’ll want to lick clean. It’s a wonderful holiday recipe to make with kids. And just look at that beautiful golden color.

My best tip for holiday baking: Make sure your spices are fresh.

If you’re anything like me, you have spices in your cabinet that have been there for years. Spices like allspice, nutmeg, and cloves, that we tend to use for holiday baking. These spices lose their flavor over time and go flat. It’s such a shame to spend a day baking only to realize your flavors won’t shine through.

Go through your spices and simply smell them.

If they don’t do anything for your nose, they won’t do anything for your dish.

Time to replace them.

The cinnamon cream cheese frosting is the perfect finish. That pop of tangy sweetness highlights the spices but also balances the flavor. You can leave the cinnamon out for a more traditional frosting, but I love that toasty, spiced finish.

Pumpkin Cupcakes

Makes 12 cupcakes

• 1 cup all purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/8 tsp ground allspice

• 1/4 tsp ground nutmeg

• 1/2 tsp kosher salt

• 2 eggs, at room temperature

• 1 tsp pure vanilla extract

• 3/4 cup pumpkin puree

• 1/2 cup granulated sugar

• 1/4 cup brown sugar, packed

• 1/2 cup oil (vegetable or canola)

1. Preheat your oven to 350°F. Line a cupcake tin with paper liners. Set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and spices.

3. In another bowl, whisk together the eggs, vanilla, pumpkin, sugar, and oil.

4. Using a rubber spatula or wooden spoon, add the dry ingredients to the pumpkin mixture. Mix to fully combine.

5. Fill the cupcake liners 2/3 full. Bake for 16 to 18 minutes.

6. Allow cupcakes to cool on a wire rack before frosting.

Cinnamon Cream Cheese Frosting

• 1/2cup (1 stick) butter, at room temperature

• 8 oz (1 block) cream cheese, at room temperature

• 3 1/2 cups powdered sugar (plus a few tablespoons more if needed)

• 1 tsp pure vanilla extract

• 1/2 tsp ground cinnamon

1. With an electric mixer, beat the butter and cream cheese together until combined. About 2 minutes.

2. Add the powdered sugar, 1 cup at a time, until combined.

3. Add the vanilla and cinnamon. Mix to combine.

4. Beat the frosting for about 3 more minutes until it’s smooth and fluffy.

5. Put a generous dollop of frosting on the cooled cupcakes. I like to give the top a swipe with a spoon and a sprinkle of cinnamon for a rustic finish.