Pumpkin Pie Cupcakes

Name: Pumpkin Pie Cupcakes
Ingredients: 1-3/4 cups mashed cooked or canned pumpkin; 3/4 cup sugar; 3/4 cup packed brown sugar; 1/2 cup unsweetened applesauce; 1/3 cup canola oil; 2 large eggs; 2 large egg whites; 2-2/3 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3/4 cup butter, softened; 1/4 cup shortening; 2-3/4 cups confectioners' sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/2 cup finely chopped walnuts

20 ingredients

3 steps

Ingredients

1-3/4 cups mashed cooked or canned pumpkin
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 large eggs
2 large egg whites
2-2/3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup butter, softened
1/4 cup shortening
2-3/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup finely chopped walnuts

Directions

1

In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended.
2

Fill 20 foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

In a small bowl, beat butter and shortening until fluffy. Add the confectioners' sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts.