Ingredients
2eggs
1¼cupsgranulated sugar
1cuppumpkin puree
¾cupvegetable oil
1½cupsall purpose flour
1tspbaking soda
½tspbaking powder
1½tsppumpkin pie spice
½tspvanilla extract
¼tspsalt
cooking spray
½cupbutter,softened
8ozcream cheese,softened
4½cupspowdered sugar
1tspvanilla extract
12candy pumpkins,optional garnish
Preparation
Preheat the oven to 400 degrees F.
Coat a 12 cup muffin tin with cooking spray, or use paper liners.
Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
Divide the batter evenly among the 12 muffin cups.
Bake for 15 to 18 minutes, or until lightly browned and a toothpick inserted in the center of a cupcake comes out clean.
Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.
Place the butter and cream cheese in the bowl of a mixer, then mix for 2 to 3 minutes until light and fluffy.
Add the powdered sugar, 1 cup at a time, then mix on low speed until combined.
Add the vanilla extract, then mix for 30 seconds.
If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
Place the frosting in a piping bag fitted with a decorative tip.
Pipe the frosting on the cupcakes, then top each cupcake with a candy pumpkin.
Serve, and enjoy!
