This was another item I baked for Thanksgiving at Mom's house. We always have a huge dinner with about 30-40 family members. It is my favorite holiday ever!!!! Everyone brings a few dishes and we eat all day long! I have been addicted to trying out new cupcake recipes and ever since I first found this recipe, I knew I had to make it. I LOVE cream cheese icing! These were perfect for fall. You could even make a few without the icing and enjoy them for breakfast!
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
3 teaspoons ground cinnamon
2 teaspoons ground cloves
1 cup chopped walnuts (optional)
DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). Line cupcake tins with cupcake liners. (I found they bake up nicer with foil liners, rather than paper) Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Pour batter into cupcake cups. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool. Frost with your favorite cream cheese frosting, or whipped cream.
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