Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 24 cupcakes
- 4 eggs, slightly beaten
- 3/4 cup Mazola® Corn Oil
- Mazola Pure® Cooking Spray
- 2 cups sugar
- 1 can (15 ounces) pumpkin
- 2 cups flour
- 2 teaspoons Argo® Baking Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons Spice Islands® Ground Saigon Cinnamon
- 3/4 teaspoon Spice Islands® Ground Cloves
- 3/4 teaspoon Spice Islands® Ground Ginger
- 3/4 teaspoon Spice Islands® Ground Nutmeg
- ORANGE CREAM CHEESE FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons butter, softened
- 1 tablespoon orange juice
- 2 teaspoons Spice Islands® Pure Vanilla Extract
- 1-1/2 teaspoons fresh grated orange peel OR Spice Islands® Orange Peel
- 4 cups powdered sugar
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- Preheat oven to 350°F.
- Blend eggs, oil, sugar and pumpkin in a large bowl; set aside. Stir together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in a separate bowl; add to pumpkin mixture and beat until well blended.
- Spray 24 muffin tins with cooking spray. Pour batter into tins, filling about 3/4 full. Bake 25 to 30 minutes or until center of cupcakes spring back when touched. Cool cupcakes in pan. Remove cooled cupcakes from pan and frost with ORANGE CREAM CHEESE FROSTING (instructions follow).
- For ORANGE CREAM CHEESE FROSTING: Beat cream cheese, butter, orange juice, vanilla and orange peel together until creamy. Add powdered sugar and beat until throughly combined. If needed, add more orange juice, 1 teaspoon at a time, until desired consistency.
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