Ingredients
2 cups sugar1 can (15 ounces) solid-pack pumpkin4 large eggs3/4 cup canola oil1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking soda2 teaspoons pumpkin pie spice1 teaspoon salt1 teaspoon baking powderSAUCE:1/2 cup packed brown sugar6 tablespoons heavy whipping cream1/4 cup butter, cubed1/8 teaspoon salt1/2 teaspoon vanilla extractFROSTING:1 package (8 ounces) cream cheese, softened1 cup butter, softened1 teaspoon vanilla extract3 cups confectioners’ sugar
Preparation
Preheat oven to 350°. 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 confectioners’ sugar until smooth. Frost cupcakes; drizzle with sauce.
