- 18
Ingredients
- Cupcakes
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 2 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon cinnamon or pumpkin pie spice
- 1 (15 oz) canned pumpkin
- 1 cup pumpkin spice chips, optional
- Frosting
- 1 (8 oz) package cream cheese, softened
- 1 stick of butter, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 1 tablespoon or so of milk
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. Line 3 (12 count) muffin tins with cupcake liners or spray one 9x13 baking dish with cooking spray. Set aside.
3. In a mixing bowl, beat with an electric mixer the sugar, vegetable oil and eggs. Set aside.
4. In a separate mixing bowl, combine flour, salt, baking soda and cinnamon with a fork or whisk.
5. Slowly beat the flour mixture into the sugar mixture. Beat until just combined. Next, beat in your pumpkin until just combined. Stir in your pumpkin chips (optional).
6. Pour batter into prepared baking dish or divide between your muffin tins.
7. Bake cupcakes 14 to 16 minutes or until a toothpick inserted in the middle comes out clean. If you're baking it in a 9x13 baking dish, bake about 40 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool completely before frosting.
9. To make the frosting, beat the cream cheese, butter, vanilla, powdered sugar and milk together. Add more milk if the frosting is too thick and more powdered sugar if it's too thin. Frost cooled cupcakes and store in fridge if not serving immediately.