These were the most amazing pumpkin cupcakes EVER! And this is coming from me, an avid lover of all things pumpkin. They are moist and warm, just spicy enough, and the cream filling is so light and smooth- they're fantastic. Make them!


Liners 2/3 full and ready to bake!


Beautiful!


Just the right amount of filling.



Cream-Filled Pumpkin Cupcakes

2 c. sugar
3/4 c. canola oil
1 can (15 oz.) solid-pack pumpkin
4 eggs
2 c. flour
2 t. baking soda
1 t. salt
1 t. baking powder
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/8 (or even a little less- just a bit) t. ground cloves

Filling

1 T. cornstarch
1 c. milk
1/2 c. shortening
1/4 c. butter, softened
2 c. powdered sugar
1/2 t. vanilla extract
Whole cloves (for stems)



In a large bowl, combine the sugar, oil, pumpkin, and eggs. Combine the flour, baking soda, salt, baking powder, and spices in a separate bowl. Gradually add to pumpkin mixture and beat until mixed well.

Fill paper-lined muffin cups 2/3 full. Bake at 350-degrees for 18-22 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat and let cool to room temperature.

In a large bowl, cream the shortening, butter, and powdered sugar until light and fluffy. Beat in vanilla. Gradually add the cornstarch mixture, beating until smooth.

Using a sharp knife, cut a 1-inch circle 1-inch deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops, and add clove "pumpkin stem."



Have fun with these!