Ingredients
1 cup canned pumpkin2 large eggs, room temperature1/2 cup sugar1/2 cup packed brown sugar1/4 cup unsweetened applesauce1/4 cup canola oil1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1-1/2 teaspoons ground cinnamon 1-1/2 teaspoons pumpkin pie spiceFROSTING:1 can (16 ounces) vanilla frosting1 cup whipped topping1 teaspoon ground cinnamon 36 pieces candy corn
Preparation
Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Beat first six ingredients until well blended. In another bowl, whisk flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Mix frosting, whipped topping and cinnamon. Pipe or spoon onto cupcakes; top with candy corn. Refrigerate leftovers.
