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As we all know from this post, I’m a huge fan of all things fall including pumpkin flavored everything. It is such a fun flavor to experiment with and perfect for the holidays. I’ve been all about baking recently and wanted to share a super easy + delicious recipe with you guys.

This is a festive dessert that is great for holiday celebrations and perfect to bring to any friendsgiving, family get together, or office party you might be attending. I mean, who doesn’t love cupcakes? Especially pumpkin flavored ones with cream cheese frosting ;-).

Baking can get messy, but with the help of Rubbermaid’s NEW Brilliance food storage containers, I’m able to neatly sort my ingredients as well as transport my cupcakes with ease. Rubbermaid Brilliance is the new standard in food storage and is not only 100% guaranteed leak-proof, but also stain and odor resistant. Also, when it comes to microwaving, it is splatter resistant which is a total bonus in my book.

What I love so much about Rubbermaid Brilliance is that it has a leak-proof airtight seal. Don’t you just hate it when you try to transport something and it leaks all over the place? What a mess! Well not anymore thanks to Rubbermaid. I’m also a fan of the fact that it stacks perfectly. I love organization and live in a condo where my kitchen space is limited so this works out perfectly for me.

For my pumpkin cupcakes, I was not only able to store some of the ingredients in my new Rubbermaid Brilliance storage containers, but also able to use the largest one to transport them to friends at work {you are welcome guys!}. So onto the recipe…

Pumpkin Cupcakes with Cream Cheese Frosting

2/3 cup of butter, melted
1 2/3 cups of flour
1/2 tsp. of baking soda
1/2 tsp. of baking powder
1/2 tsp. of salt
3/4 tsp. of cinnamon
2 eggs
7.5 oz pureed pumpkin {about 1 cup}
1 3/4 cups of brown sugar
1/2 cup of milk
1/2 tsp. of vanilla
For the Frosting:
8 oz. of cream cheese, softened
1/4 cup of butter, softened
1 tsp. of vanilla
4 cups of confectioners' sugar

Preheat your oven to 350 degrees.
In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Mix well, and then set aside.
In a large bowl, beat eggs and sugar together until light and fluffy.
Add your melted butter, pumpkin, milk and vanilla, and mix well.
Gradually add your dry ingredients to the wet ones, and mix until just combined.
Line cupcake tins with liners, and fill about 3/4 full.
Bake at 350 degrees for 15-20 minutes, or until a toothpick inserted comes out clean.
Allow cupcakes to cool before frosting.
For the cream cheese frosting beat the cream cheese, butter, vanilla, and confectioners' sugar together.
Frost your cupcakes! You can either use a spatula or I used a plastic bag and cut out hole in the corner to pipe it on the cupcakes.
*** For an added bonus and to make it a bit more fancy, feel free to add a drizzle of salted caramel sauce or chocolate sauce.