Ingredients:
2 cups sugar
¾ cup canola oil
1 can 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
Filling:
1 tablespoon cornstarch
1 cup milk
½ cup shortening
¼ cup butter, softened
2 cups confectioner’s sugar
½ teaspoon vanilla extract
Whole cloves, for garnish
Directions:
- Preheat oven to 350° and line muffin pan with paper liners.
- Mix together the sugar, oil, pumpkin and eggs. In separate bowl, mix flour, baking soda, salt, baking powder, and cinnamon.
- Slowly add to wet ingredients and blend until well combined.
- Fill muffin cups 2/3 full and bake for 18-22 minutes. Let cool in pan 10 minutes and remove to cooling rack to cool completely.
- While muffins are baking prepare filling. In a small saucepan, mix together cornstarch and milk until smooth. Bring mixture to a boil being sure to stir constantly. Remove from heat and bring to room temperature.
- Cream together shortening, butter and confectioner’s sugar. Add in vanilla and gradually add in cornstarch mixture. Mix until smooth.
- Using Cupcake Plunger, remove core of cupcake, setting aside tops. Pipe or spoon filling into each cupcake and place removed core on top of filling. Top with clove to create pumpkin stem.