Pumpkin Spice Cupcakes

I saw these little cuties on The Food Librarian yesterday. The recipe is from Martha Stewart and was also on an episode of Everyday Baking. They looked so good, that I ran downstairs and mixed them up really quickly. You don't have to use a mixer and they are nice and spicy. The recipe originally calls for this to be made in a 9-inch pan, but cupcakes are so much cuter! I used 1 cup of whole wheat flour and you couldn't even tell.
I made 12 regular size cupcakes and 12 minis. The mini's took about 15 minutes to bake and the others took about 25 minutes. Here is a yummy, easy treat to start off a new month!

Pumpkin Spice Cake from The Food Librarian
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour (You can use 1 cup of whole wheat flour here)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
One (15-ounce) can solid-pack pumpkin puree
*Honey Frosting
Directions
Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
Spread top of cooled cake with Honey Frosting. Cut cake into squares to serve.

*Honey Frosting
Makes 2 cups.
1/2 cup (1 stick) unsalted butter, softened
1 (8-ounce) regular or reduced-fat cream cheese, softened
1/4 cup honey
Directions
In a medium bowl, whisk all ingredients until smooth.