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Pumpkin Cupcakes

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“Pumpkin cupcakes with cream cheese icing”
READY IN:
37mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
  2. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
  3. Pour over dry ingredients stir until just moistened.
  4. Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
  5. Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
  6. Let cool on rack.
  7. Icing:
  8. In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
  9. Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.

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