MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Autumn Pumpkin Cupcakes
Categories: Cakes, Snacks, Squash
Yield: 24 servings

2 c Sugar
15 oz Can solid-pack pumpkin
4 lg Eggs
3/4 c Oil
1 ts Vanilla extract
2 c A-P flour
2 ts Baking soda
2 ts Pumpkin pie spice
1 ts Salt
1 ts Baking powder

MMMMM---------------------------SAUCE--------------------------------
1/2 c (packed) brown sugar
6 tb Heavy whipping cream
1/4 c Butter; cubed
1/8 ts Salt
1/2 ts Vanilla extract

MMMMM--------------------------FROSTING-------------------------------
8 oz Cream cheese; softened
1 c Butter; softened
1 ts Vanilla extract
3 c Confectioners' sugar

Set oven @ 350+|F/175+|C.

Line 24 muffin cups with paper liners. In a large bowl,
beat sugar, pumpkin, eggs, oil and vanilla until well
blended. In another bowl, whisk flour, baking soda, pie
spice, salt and baking powder; gradually beat into
pumpkin mixture.

Fill prepared cups two-thirds full. Bake 20-22 minutes
or until a toothpick inserted in center comes out clean.
Cool in pans 10 minutes before removing to wire racks to
cool completely.

For sauce, in a small heavy saucepan, combine brown
sugar, cream, butter and salt; bring to boil. Reduce
heat; cook and stir 2-3 minutes or until thickened.
Remove from heat; stir in vanilla. Cool to room
temperature.

Meanwhile, in a large bowl, beat cream cheese, butter
and vanilla until blended. Gradually beat in
confectionersCÇÖ sugar until smooth. Frost cupcakes;
drizzle with sauce.

Wendy Rusch, Trego, Wisconsin

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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