Ingredients
2 cups sugar1 can (15 ounces) pumpkin4 large eggs, room temperature1 cup canola oil2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 cup raisinsCREAM CHEESE FROSTING:1/3 cup butter, softened3 ounces cream cheese, softened1 teaspoon vanilla extract2 cups confectioners’ sugar1/2 cup chopped walnuts, toasted
Preparation
Preheat oven to 350°. Beat sugar, pumpkin, eggs and oil until well blended. In another bowl, whisk next seven ingredients; gradually beat into pumpkin mixture. Stir in raisins.
Fill each of 24 paper-lined muffin cups with 1/4 cup plus 1 teaspoon batter. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners’ sugar. Frost cupcakes; sprinkle with walnuts. Refrigerate.
