Pumpkin Spice Cupcakes

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Ingredients

2 cups sugar

1 can (15 ounces) solid-pack pumpkin

4 eggs

1 cup canola oil

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup raisins

1/3 cup butter, softened

1 package (3 ounces) cream cheese, softened

1 teaspoon vanilla extract

2 cups confectioners’ sugar

1/2 cup chopped walnuts

Preparation

1.

In a large bowl, beat the sugar, pumpkin, eggs and oil until well blended

2.

Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; gradually beat into pumpkin mixture until blended

3.

Stir in the raisins. Fill paper-lined muffin cups three-fourths full

4.

Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean

5.

Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small bowl, beat butter and cream cheese until smooth

6.

Beat in vanilla

7.

Gradually add confectioners’ sugar

8.

Frost cupcakes; sprinkle with walnuts

9.

Store in the refrigerator.

View instructions at
PersonalRecipe

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