#2827 - Pumpkin Cupcakes

(by Shirley McNevich)

4 eggs
1 - 15oz. can Libby's canned pumpkin
1 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
1 cup canola oil
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 cups flour

Frosting: 1 - 3oz. softened Philadelphia cream cheese; 1/4 cup softened butter; 1 tsp. vanilla; 2 cups Domino's powdered sugar

In a mixer add eggs, white sugar and brown sugar--beat. Add oil--beat well. Add pumpkin--beat. Add baking powder, baking soda, cinnamon, ginger, nutmeg and salt--beat. Slowly add flour--beat. Place cupcake liners in muffin tins. Fill each 2/3 full with batter. Bake at 350 degrees for 18-20 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese, butter and vanilla--beat well. Slowly add powdered sugar--beat until mixed, then beat on high speed until creamy. Frost the cupcakes.