Ingredients
2 cups all-purpose flour
4 teaspoons pumpkin pie spice
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 cups granulated sugar
3/4 cup canola oil
1/2 cup unsweetened applesauce
1 tablespoon pure vanilla extract
2 cups canned pumpkin
4 large eggs
Preheat oven to 350 degrees
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
Cinnamon icing
Ingredients
Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cupcake
These Cupcakes are amazing! The Pumpkin cupcakes are very moist and the Icing is the perfect compliment to them. Don't be afraid to make them because they are made from scratch, it is a simple and easy recipe
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