1 2/3 c granulated sugar
1 c vegetable oil
15-oz canned pumpkin
2 c flour
2 tsp ground cinnamon
1 tsp salt
2 tsp baking powder
1 tsp baking soda
8oz cream cheese, softened
1/2 c butter, softened
2 c powdered sugar
1 tsp vanilla
- Preheat the oven to 350 degrees F.
- Cupcakes: Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
- Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
- Line 12 jumbo muffin tins with foil liners. Divide batter evenly between tins.
- Bake for 25-30 minutes. Let cool.
- Frosting: Mix the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Adapted from Paula Deen's Pumpkin Bar Recipe
