Pumpkin Pie Cupcakes

English: A slice of homemade Thanksgiving pump...

Pumpkin is always good.

 

It’s PUMPKIN time!!!  Woot Woot… I wait all year for the this, as it’s about the only thing I like about the colder weather.

 

Pumpkin Pie Cupcakes (recipe in taste of home magazine)

PREP: 30 mins BAKE:15 mins

Cooling YIELD 2 Dozen

1 3/4 cups fresh or canned pumpkin

3/4 cup sugar

3/4 cup packed brown sugar

1/2 cup unsweetened applesauce

1/3 cup canola oil

2 Eggs

2 Egg whites

2 3/4 cups all-purpose flour

2 tsp. baking powder

2 tsp ground cinnamon

1 tsp baking soda

1 tsp salt

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

CINNAMONCLOVE BUTTERCREAM:

1/4 cup butter, softened

1/4 cup shortening

1 3/4 cups confections’ sugar

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

1/2 cup finely chopped walnuts

 

1.  In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended.  Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves: gradually beat into pumpkin mixture until blended.

 

2. Fill foil-lined muffin cups two-thirds full.  Bake at 350* for 15-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minus before removing from pans to wire racks to cool completely.

 

3.  In a small bowl, beat butter and shortening until fluffy.   Add the confections’ sugar, cinnamon and cloves; beat until smooth.  Spread over cupcakes, sprinkle with walnuts.

 

I plan on making these next weekend.. can’t wait to bite into them

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