#356 - White Chocolate Pumpkin Cupcakes

(by Shirley McNevich)

3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. nutmeg
2 cups white sugar
1 cup vegetable oil
3 eggs
2 tsp. vanilla
4 cups Libby's canned pumpkin
4 oz. white chocolate, chopped into small bits

Add the flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg into a medium sized bowl and stir--set aside. In a mixer, add the sugar, oil, eggs, and vanilla into a large size bowl and beat. Add a little of the dry mixture to the batter and beat slowly until all of the dry ingredients have been added to the batter--continue by hand if it gets too stiff for the mixer. By hand, fold the pumpkin and chocolate chunks into the batter and scoop into cupcake papers--make them 2/3 full. Bake at 350 degrees for about 25-30 minutes or until inserted toothpick comes out clean. Allow cupcakes to cool, then frost with our cream cheese recipe #308.