Pumpkin Cupcakes With Spiced Frosting

• 1 cup canned pumpkin
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup canola oil
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons pumpkin pie spice
• 1 can (16 ounces) vanilla frosting
• 1 cup whipped topping
• 1 teaspoon ground cinnamon
• 36 pieces candy corn

1. Preheat oven to 350u0b0. Line 12 muffin cups with paper or foil liners. Beat first six ingredients until well blended. In another bowl, whisk flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture.
2. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
3. Mix frosting, whipped topping and cinnamon. Pipe or spoon onto cupcakes; top with candy corn. Refrigerate leftovers.

pumpkin, eggs, sugar, brown sugar, unsweetened applesauce, canola oil, flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, vanilla frosting, ground cinnamon, corn

Taken from www.tasteofhome.com/recipes/pumpkin-cupcakes-with-spiced-frosting/ (may not work)