Ingredients:
2 c. canned pumpkin
2/3 c. oil
2 c. sugar
1/2 c. milk
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. salt
Preheat oven to 350 degrees. In a large bowl, stir together the pumpkin, oil, milk, sugar, and vanilla. Slowly stir the dry ingredients into the pumpkin mixture. Line the muffin pan with cupcake liners. Place 1/4 c. into each cup. Bake for 24 minutes. Let cool on wire rack before frosting.
Frosting ingredients:
8 oz. cream cheese, at room temperature
4 Tbs. butter, at room temperature
4 c. powdered sugar
1 tsp. vanilla
1 tsp. cinnamon
Mix the cream cheese and butter on medium speed in an electric mixer. When well combined, add the vanilla. Slowly add the powdered sugar and cinnamon, until everything is well combined. Do not over mix. Spread or pipe onto the cupcakes.
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