PUMPKIN CUPCAKES WITH SPICED FROSTING

Pumpkin Cupcakes with Spiced Frosting image

My aunt makes the most delicious pumpkin pies for Thanksgiving. But my kids prefer cupcakes for dessert, so I created these for all the youngsters at our holiday table! -Aimee Shugarman, Liberty Township, Ohio

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 17

Ingredients

1 cup canned pumpkin
2 large eggs, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons pumpkin pie spice
FROSTING:
1 can (16 ounces) vanilla frosting
1 cup whipped topping
1 teaspoon ground cinnamon
36 pieces candy corn

Steps:

Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Beat first six ingredients until well blended. In another bowl, whisk flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Mix frosting, whipped topping and cinnamon. Pipe or spoon onto cupcakes; top with candy corn. Refrigerate leftovers.

Nutrition Facts : Calories 359 calories, Fat 12g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 238mg sodium, Carbohydrate 59g carbohydrate (45g sugars, Fiber 1g fiber), Protein 2g protein.