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Harvest Pumpkin Cupcakes

Prep time 20 mins
Cook time 30 mins
Yield 32 cupcakes

Ingredients

  • CUPCAKE
  • 4 eggs, slightly beaten
  • 3/4 cup Mazola® Vegetable Plus! Oil
  • 2 cups sugar
  • 1 can (15 ounces) pumpkin
  • 1 3/4 cups all-purpose flour
  • 1/4 cup Argo® OR Kingsford® Corn Starch
  • 4 teaspoon Spice Islands® Pumpkin Pie Spice
  • 2 teaspoons Argo® Baking Powder
  • 1 teaspoon baking soda
  • 3/4 salt
  • FROSTING
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons butter OR margarine, softened
  • 1 tablespoon orange juice
  • 2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
  • 1 1/2 teaspoons teaspoons freshly grated orange peel
  • 4 cups powdered sugar

How to Make It

  1. To make cupcakes:  Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended.

  2.  

  3. Pour into lined muffin tins.  Fill about 2/3 full.  Bake in preheated 350°oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.

  4.  

  5. To make frosting:

  6. Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth.  Spread over cooled cupcakes.