Recipe: Mini Pumpkin Walnut Cupcakes with Spiced Cream Cheese Frosting

I was given a huge bag of walnuts recently. HUGE. And with my baking funk for the last few months, they're still hanging around the kitchen. My husband—selfless person that he is—suggested that pumpkin walnut cupcakes or cookies would be a great use for them. And if he had to help eat them, well...sacrifices must be made.

I found these cupcakes at a cute blog called The Comfort of Cooking. The original recipe had a yield of 24 cupcakes, which I can only assume was for full-sized ones, despite the post being about minis. I ended up with nearly 60 mini cupcakes! Good thing these are destined for a school PTO meeting.  The frosting is a little on the tart, soft side. Make sure to store these refrigerated, if frosted!

Cupcakes
Makes 50-60 mini cupcakes
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts