Ingredients
Serves: 24
For Cupcakes:
2¼ cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground allspice
1 Tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup canola oil (I used vegetable)
1 cup granulated sugar
1/3 cup brown sugar, loosely packed
2 eggs
¾ cup milk
1 (15-oz.) can pure pumpkin puree (not canned pumpkin pie filling)
For Frosting:
1 (8-ounce) package cream cheese, softened
¼ cup (1/2 stick) butter, softened
3 cups confectioner’s sugar
2 teaspoons vanilla
1 teaspoon ground cinnamon
Preparation
