Easy Harvest Pumpkin Cupcakes Recipe

Ingredients

• 2 cups sugar
• 1 (15 ounce) can pumpkin
• 4 eggs, slightly beaten
• 0.75 cup Mazola® Vegetable Plus! Oil
• 1.75 cups all-purpose flour
• 0.25 cup Argo® OR Kingsford's® Corn Starch
• 4 teaspoons Spice Islands® Pumpkin Pie Spice
• 2 teaspoons Argo® Baking Powder
• 1 teaspoon baking soda
• 0.75 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons butter OR margarine, softened
• 4 cups powdered sugar
• 1 tablespoon orange juice
• 2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
• 1.5 teaspoons freshly grated orange peel

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease 32 muffin cups or use paper liners for easy removal.
2. In a large bowl, whisk together white sugar, pumpkin puree, eggs, and oil until well combined. In a separate bowl, whisk flour, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt; gradually beat into the pumpkin mixture until thoroughly blended.
3. Evenly distribute the batter among the prepared muffin cups, filling each approximately ⅔ full.
4. Bake in the preheated oven until the centers spring back lightly when touched, about 30 minutes. Allow the muffins to cool in the muffin cups for 5 minutes, then transfer them to a wire rack to cool completely, approximately 25 minutes.
5. While the cupcakes cool, prepare the frosting. In a bowl, beat cream cheese and butter together using an electric mixer until light and fluffy. Gradually beat in confectioners’ sugar, orange juice, vanilla extract, and orange zest until the frosting is smooth and creamy. Spread generously over the cooled cupcakes.

Nutrition

• Calories: 233 kcal
• Fat Content: 10 g
• Fiber Content: 1 g
• Sugar Content: 28 g
• Sodium Content: 194 mg
• Protein Content: 2 g
• Cholesterol Content: 34 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g