My love affair with pumpkin continues.  On a particularly dreary day, nothing sounded better than whipping up some cupcakes and buttercream frosting.  I used this recipe (tripled the quantities) and added half a can of pumpkin, resulting in about 10 cupcakes.  As a frosting fiend, I made my favorite buttercream  (halving the quantities) to top the delicate pumpkin cakes.  Topped with a smattering of chocolate jimmies (as we Philadelphians call them), these were the perfect treat to cheer up my day.
