Autumn Pumpkin Cupcakes

• 2 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 4 large eggs
• 3/4 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup packed brown sugar
• 6 tablespoons heavy whipping cream
• 1/4 cup butter, cubed
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 package (8 ounces) cream cheese, softened
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar

1. Preheat oven to 350u0b0. 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.
2. 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.
3. 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.
4. Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; drizzle with sauce.

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