Pumpkin pound cupcakes

It's time! I love when pumpkin season starts. So even though it's still 100 degrees, I'm trying to kick start fall by baking with pumpkin.

Enter these pumpkin cupcakes. I found the recipe from Sweet and Savory and I love that it took absolutely no time or effort. My favorite kind.

What you need:
1 Cup Sugar
1/2 Cup Brown Sugar
2 Cups Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
4 Eggs
1/2 Cup Milk
3/4 Cup Pumpkin Puree
1 Stick of unsalted Butter, at room temperature

Add all ingredients into a stand mixer. Turn it on (I used speed 2) and leave it for 20 minutes. I watched part of an episode of Damages. It's a good show. Spoon it into cupcake liners. Bake at 350 for 20 minutes.

For the icing:
1 stick of unsalted butter
1/4 Shortening
1/3 Cup Brown Sugar
1/2 tsp. Cinnamon
3 Cups Powdered Sugar
3 Tbs. milk

Cream together the butter and shortening. Add in the brown sugar and cinnamon and mix 'til combined. Add in powdered sugar gradually and milk and beat to desired consistency. When the cupcakes are cool, ice and scarf.