Pumpkin Pie Cupcakes with Cinnamon-Clove Buttercream

By devogirl

My family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves—the shining starts in this dessert.

Ingredients

• CINNAMON-CLOVE BUTTERCREAM:
• 1-3/4 cups fresh or canned pumpkin
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup canola oil
• 2 eggs
• 2 egg whites
• 2-2/3 cups Unbleached 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
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1-3/4 cups confectioners' sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup finely chopped walnuts

Preparation

Step 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.

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

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.
Yield: 2 dozen.