2 cups canned pumpkin
2/3 cup vegetable oil
2 cups sugar
1/2 cup milk
1 tablespoon vanilla
2 teaspoons orange gel food color
2-1/2 cups all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
PUMPKIN SPICE CUPCAKES
- Heat oven to 350°F. Line 2 BAKER’S SECRET® SIGNATURE™ 12-CUP MUFFIN PANS with paper baking cups.
- In large bowl, beat pumpkin, oil, sugar, milk, vanilla and food color with electric mixer until well blended. In another bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt. Add flour mixture to pumpkin mixture; beat just until combined and batter is smooth. Divide batter evenly among muffin cups, about 1/4 cup each.
- Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely before frosting.