When life gives you pumpkins, get baking. I made these cupcakes a few days before they were frosted but not on purpose, I forgot to buy powdered sugar which is necessary for the frosting. What came out were pumpkin spice cupcakes that freeze well topped with goat cheese frosting.

Now I've never made goat cheese frosting but I did google it and I found many of the recipes included what I ended up with which was nearly a glaze. No matter how much sugar I added the cheese absorbed it and made the frosting too soft...it was like magic. 7 cups in and I gave up at this melty but so much tastier than cream cheese frosting.

Ingredients

1.5 c flour
1 T baking powder
1 t baking soda
1.5 t cinnamon
.5 t cardamom
.5 t nutmeg
2/3 c brown sugar
2 eggs
1 c pumpkin
1/2 c oil
1/3 c yogurt

Icing:
200 g natural goat cheese
7 c powdered sugar
1 t vanilla

Start with pumpkin puree and sugar in a bowl, using a mixer beat until smooth.
Add the oil then eggs one at a time.
Add the yogurt and vanilla extract.
Add in the flour, spices and baking powders and stir until just combined.
Fill evenly and bake for 20 minutes at 350 degrees or until toothpick comes out clean.
Allow to cool and make the frosting in the mean time, starting by creaming the vanilla and cheese together. Add powdered sugar bit by bit, it won't get terribly thick so don't wait for it to. Just spread and chill.