Harvest Pumpkin Cupcakes

A rich and spicy harvest pumpkin cupcake recipe that is quick and easy, featuring an orange cream cheese frosting and only requires 30 minutes to make.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 233 Calories

Ingredients

• 1 teaspoon baking soda
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon orange juice
• 2 cups sugar
• 1 (15 ounce) can pumpkin
• 4 eggs, slightly beaten
• 4 teaspoons Spice Islands® Pumpkin Pie Spice
• 2 teaspoons Argo® Baking Powder
• 3 tablespoons butter OR margarine, softened
• 2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
• 4 cups powdered sugar
• 0.75 teaspoon salt
• 1.75 cups all-purpose flour
• 0.75 cup Mazola® Vegetable Plus! Oil
• 0.25 cup Argo® OR Kingsford's® Corn Starch
• 1.5 teaspoons freshly grated orange peel

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 32 muffin tins or line cups with paper liners.

Step 2

Whisk sugar, pumpkin, eggs, and oil in a large mixing bowl until evenly blended. Stir flour, corn starch, pumpkin pie spice, baking powder, baking soda, and salt together in a separate bowl: add to pumpkin mixture and beat until well blended.

Step 3

Spoon batter into the prepared muffin cups, filling each 2/3.

Step 4

Bake in preheated oven until center springs back when touched, 30 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 25 minutes.

Step 5

Meanwhile, beat cream cheese and butter with an electric mixer in a large bowl until fluffy. Add confectioners’ sugar, orange juice, vanilla, and orange peel: beat until smooth. Spread over cooled cupcakes.