pumpkin cupcakes

Pumpkin Cupcake  (This is a double batch.  Cut in half for regular batch.) 2 sticks of butter (softened) 3 cups sugar 6 eggs 2 tsp vanilla 1 1/2 cans pumpkin (the regular sized can)
4 cups flour 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt 3-4 tsp cinnamon 2 tsp nutmeg 1 to 1 1/2 cups milk 
Cream butter in a mixer.  Add sugar one cup at a time.  Add eggs cream together.  Add Vanilla & Pumpkin.  Blend well.  Add all flour, soda, powder, salt, cinnamon, nutmeg.  Mix but do not over mix.  Add 1 to 1 1/2 cups of milk.  You do not want it to be too thin or too thick.  Spoon into cupcake wrappers (I use a ice cream scooper).  Bake in a preheated 350 oven for 21-22 minutes. 
We made our own frosting.  It was like 2 cups powdered sugar, 1/2 cube butter, a pour of milk and 2 tsp vanilla.  The key word there is *like*.  We adjusted it immensely during the process cause it needed to be thicker, no wait that's too thick add more milk, a little more butter will make it creamier... you get the picture.  So those are just the key ingredients, adjust as needed.