ROBIN'S MOIST AND YUMMY PUMPKIN CUPCAKES

Robin's Moist And Yummy Pumpkin Cupcakes image

Provided by Robin Shafer

Categories Cakes

Time 35m

Number Of Ingredients 15

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4 eggs
1 2/3 c white sugar
1 c vegetable oil
2 tsp baking powder
2 tsp baking soda
2 tsp pumpkin pie spices
2 tsp ground cinnamon
1 tsp salt
1 can(s) 15 oz pureed pumpkin (not pie mix)
2 c all-purpose flour
*OPTIONAL ICING
1 pkg 3 ounce packaged cream cheese softened
1/2 c butter softened
1 tsp vanilla extract
2 c confectioners/powdered sugar

Steps:

1. Preset oven to 350. Can make 24 cupcakes or use a large jelly roll pan and cut into bars.
2. Use mixer or by hand, mix eggs, white sugar and vegetable oil until blended. Add baking soda, baking powder, pumpkin pie spice, cinnamon, salt and pureed pumpkin; blend until smooth.
3. Slowly add in flour.
4. Spray a quick spray of non-stick cooking spray into each paper liner for easy removal.
5. Ladle (using a soup ladle or large spoon), pumpkin cupcake batter into 24 cupcake liners. Evenly distributing batter until gone.
6. Bake at 350 for 25-30 minutes or until toothpick comes out clean.
7. If making the icing... Cream together the softened cream cheese and butter. Stir in vanilla and add confectioners powdered sugar a little at a time until smooth. *Note: if in a hurry or for convenience use cream cheese or whipped cream pre-pacakged icing.
8. Spread on top of cooled cupcakes or cooled bars. Cut into squares. YUMMY!