Ingredients
1 can (15 ounces) pumpkin2 cups sugar1 cup canola oil4 large eggs, room temperature2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon baking soda1/2 teaspoon saltFILLING:1 package (8 ounces) cream cheese, softened1/3 cup sugar1 large egg, room temperatureConfectioners’ sugar, optional
Preparation
In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended.
For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined.
Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners’ sugar if desired. Refrigerate leftovers.
