Pumpkin Cupcakes

2 1/4 Cups Flour
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t cloves
1 t allspice
1/2 t salt
1 Tablespoon! baking powder
1/2 baking soda

1/2 C butter, softened
1 C white sugar
1/3 C brown sugar
2 eggs
1 t vanilla
3/4 milk (I used a rice drink product)
1 C pumpkin puree

Combine flour, spices, baking powder, baking soda.
Set aside flour mixture
Cream sugar and butter until light and fluffy.
Add eggs to butter and sugar mixture, one at a time, mixing well.
Stir in milk and pumpking puree.
Bake at 375 for about 25 minutes.
Cool five minutes in pan.
Remove to wire rack.
Cool completely.

Frosting
8 oz cream cheese, softened
1/4 C butter softened
1 t vanilla
1 t cinnamon
Approximately 3 cups powdered sugar

Beat cream cheese and butter.
Add vanilla. Mix well.
Add as much of the powdered sugar as is feasible.