Harvest Pumpkin Spice Cupcakes

When rungs were missing,

I learned to jump.

William Warfield

1920-2002

American concert baritone singer and actor

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Harvest Pumpkin Spice Cupcakes

Cook's Notes: So I leaped into the pumpkin cupcake recipe not realizing my bag of leftover candy pumpkins had gone missing!

Well, it never occurred to me to mention the bag was off limits and needed for decorating. I can't entirely rule out Bella but there are others around who also might have been tempted to indulge.
It was lucky that I had back-up sprinkles from last year.

This recipe comes from allrecipes.com with several adaptations.  I decreased the sugar amount from 2 cups which seemed too much. I added grated orange zest, more spices, raisins and nuts. 
The recipe makes 30 cupcakes. Store cupcakes in refrigerator since the frosting is made with cream cheese.  

 Ingredients:

• 4 eggs slightly beaten
• 3/4 cup vegetable oil
• 1-3/4 cups sugar (this amount could even be reduced to 1-1/2 cups since frosting is made with powdered sugar)
• 1-15 oz. can plain pumpkin (not pumpkin pie filling)
• 1-3/4 cups flour
• 1/4 cup corn starch
• 4 tsp. pumpkin pie spice mix
• 2 tsp. cinnamon
• 1 tsp. baking soda
• 2 tsp. baking powder
• 3/4 tsp. salt
• 2 TB. orange zest

Directions:

• Beat eggs, oil, spices and sugar and set aside
• In another bowl add flour, cornstarch, salt, baking soda and baking powder
• Add dry ingredients to pumpkin mixture, beat till blended, fold in raisins and nuts
• Pour batter into cupcake liners placed in muffin pans, about 2/3 full for each
• Bake for 28 minutes @ 350

Frosting:

• 1- 3 oz. package of softened cream cheese
• 2 TB. butter
• 2-3 TB. orange juice
• 2 TB. orange zest
• 2 tsp. vanilla
• 3-1/2 cups powdered sugar

Directions:
Beat cream cheese and butter, add rest of ingredients and beat till smooth
Frost cooled cupcakes and add sprinkles right away
Refrigerate

These moist cupcakes were a tasty treat to snack as I watched the almost full moon make an appearance above the treetops.