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Pumpkin Spice Cupcakes

I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. —Amber Butzer, Gladstone, Oregon

20 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

2 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins
CREAM CHEESE FROSTING:
1/3 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 cup chopped walnuts

Directions

In a large bowl, beat the sugar, pumpkin, eggs and oil until well
blended. Combine the flour, baking powder, cinnamon, baking soda,
salt, ginger and cloves; gradually beat into pumpkin mixture until
blended. Stir in the raisins.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for

2 of 2

Pumpkin Spice Cupcakes (continued)

Directions (continued)

28-32 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks to cool completely.
For frosting, in a small bowl, beat butter and cream cheese until
smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost
cupcakes; sprinkle with walnuts. Store in the refrigerator. Yield:
20 cupcakes.

Nutrition Facts: 1 serving (1 each) equals 372 calories, 18 g fat (5 g saturated fat), 55 mg cholesterol, 220 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.