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Before you jump to Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won't be able to resolve the problems of the environment. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. Keep reading for some ways to go green and save energy, generally in the kitchen.

A large amount of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can easily save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not really that difficult. Mostly, all it requires is a bit of common sense.

We hope you got insight from reading it, now let's go back to pumpkin cupcakes with cinnamon cream cheese frosting recipe. You can have pumpkin cupcakes with cinnamon cream cheese frosting using 20 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting :

• Take of Cupcakes.
• Prepare 1 1/2 cup of All Purpose Flour.
• Provide 1 tsp of Baking Powder.
• Provide 1/2 tsp of Baking Soda.
• Take 1 tsp of ground Cinnamon.
• Take 1/4 tsp of ground Ginger.
• Get 1/4 tsp of Nutmeg.
• Provide 1/2 tsp of Salt.
• Get 1/2 cup of Unsalted Butter softened.
• You need 1 cup of Granulated White Sugar.
• You need 2 large of Eggs.
• Prepare 1 tsp of Vanilla Extract.
• You need 3/4 cup of Solid packed, canned Pumpkin Puree.
• Take of Frosting.
• You need 8 oz of Cream Cheese (straight out of fridge).
• Get 1/2 cup of Unsalted Butter (firm, but not cold).
• Take 1 pinch of of Salt.
• Provide 1/2 tsp of Cinnamon.
• Take 2 1/2 cup of Confectioners Sugar, sifted.
• Use 1 tsp of Vanilla Extract.

Instructions to make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting :

• Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.
• In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine.
• With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together.
• Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
• For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes.
• Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes.
• Top with pecans or walnuts to fancy it up. :) Store cupcakes in fridge and let them sit out for at least 30 mins before serving them.

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