Ingredients
1-3/4 cups canned pumpkin3/4 cup sugar3/4 cup packed brown sugar1/2 cup unsweetened applesauce1/3 cup canola oil2 large eggs2 large egg whites2-2/3 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon salt1/4 teaspoon ground nutmeg1/4 teaspoon ground clovesCINNAMON-CLOVE BUTTERCREAM:3/4 cup butter, softened1/4 cup shortening2-3/4 cups confectioners’ sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves1/2 cup finely chopped walnuts
Preparation
In a large bowl, beat the pumpkin, sugars, applesauce, oil, eggs and egg whites until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into pumpkin mixture until blended.
Fill 20 foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat butter and shortening until fluffy. Add the confectioners’ sugar, cinnamon and cloves; beat until smooth. Spread over cupcakes; sprinkle with walnuts.
