Pumpkin Spice Cake with Cimmamon Pumpkin Spice Cream Cheese Icing

This cake is amazing, think of pumpkin pie in cake form. Very moist, a great way to end any Autumn meal. Benny (3yrs) and Addie (1yr) say it makes a great breakfast and this is the only way they willingly have eaten pumpkin.

CAKE:

Ingredients
3/4 cup butter, softened
2-1/2 cups sugar
3 eggs
1 can (15 ounces) solid-pack pumpkin, homemade pumpkin puree works great too
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
2 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk  (to make buttermilk add 1tbsp white vinegar or 1tbsp lemon juice to your measuring cup and fill with milk to the 1cup line. let sit for 5mins and like magic you have buttermilk)
*You can add more or less of the spices depending on your preferences, I tend to always add more than the recipe calls for

Method:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
FOR CUPCAKES (makes 24)
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
FOR 9x13 CAKE
Grease and flour pan (whatever method you like), pour batter and place in oven. Bake at 350° for 45-60 minutes. Yes a big gap of time because depending on your oven times will vary. It took my cake 55 minutes to bake.

FROSTING:

Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1-2 tablespoon ground cinnamon
2 teaspoons pumpkin spice
*I also put in 2 teaspoons nutmeg for good measure

Method:
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla, pumpkin spice and cinnamon; beat until smooth. Frost cupcakes or cake. Refrigerate leftovers.