Cream Filled Pumpkin Cupcakes

Name: Cream Filled Pumpkin Cupcakes
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Eggs, Cupcakes
Ingredients: 2 cups sugar; 3/4 cup canola oil; 1 can (15 ounces) solid-pack pumpkin; 4 eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 cup shortening; 1/4 cup butter; softened; 2 cups confectioners' sugar; 1/2 teaspoon vanilla extract; optional; Whole cloves; optional; FILLING:; 1 tablespoon cornstarch; 1 cup milk

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Ingredients

2 cups sugar

3/4 cup canola oil

1 can (15 ounces) solid-pack pumpkin

4 eggs

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 cup shortening

1/4 cup butter, softened

2 cups confectioners' sugar

1/2 teaspoon vanilla extract, optional

Whole cloves, optional

<strong>FILLING:</strong>

1 tablespoon cornstarch

1 cup milk

Preparation

1

In a large bowl, beat the sugar, oil, pumpkin and eggs until well blended. Combine the flour, baking soda, salt, baking powder and cinnamon
2

gradually beat into pumpkin mixture until well blended. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire.