Ingredients
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4 eggs
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2 cups sugar
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2 cups flour
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1 1/2 teaspoons baking soda
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1 teaspoon baking powder
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1/2 teaspoon nutmeg
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2 cups mashed cooked pumpkin
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1/2 cup vegetable oil
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1/2 cup milk
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1/2 cup chopped pecans
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1/2 cup chopped dates
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8 ounces cream cheese
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1/4 cup butter (1/2 stick)
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1 lb powdered sugar
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1 teaspoon vanilla extract
Instructions
- Beat eggs at medium speed with an electric blender until blended. Add sugar, flour, baking soda, baking powder, nutmeg, pumpkin, oil and milk. Stir in pecans and dates if desired.
- Place paper baking cups in muffin pans, and lightly coat with cooking spray. Spoon batter into cups, filling them ¾ full.
- Bake at 350°F for 20 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
- Blend softened cheese and butter in mixer. Add sugar and vanilla. Beat in enough milk or cream to reach desired consistency. Frost each cooled muffin with a bit of frosting before serving.