Pumpkin Cream Cheese Frosting

I got this recipe from Rachael Ray. She suggests using it to top gingerbread cupcakes (made from a mix) and then garnishing it with shaved crystalized ginger, but it would taste great on all sorts of other cupcakes, muffins, and desserts! It yields enough frosting for 8-10 cupcakes. If you use soy cream cheese it's dairy-free.

• Ready In: 8 mins
• Serves: 8-10

Ingredients

• 8  ounces cream cheese or 8  ounces  toffuti better than cream cheese  soy cream cheese, softened
• 1⁄2 cup canned pumpkin puree
• 1⁄4 teaspoon  grated nutmeg
• 1  orange, zested
• 1⁄2 teaspoon vanilla extract
• 3 1⁄2 cups  powdered confectioners' sugar

Directions

1. Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed.
2. Beat in sugar until frosting is fluffy.
3. Use it to frost gingerbread cupcakes or any number of delicious desserts!