Desserts

Made by Claudia Sigmund for October 2010 Taste of Home Recipe (Click on picture to go to website and recipe, in case it disappears online, I copied it below.)

Ingredients
> **FILLING:**
 * 2 cups sugar
 * 3/4 cup canola oil
 * 1 can (15 ounces) solid-pack pumpkin
 * 4 eggs
 * 2 cups all-purpose flour
 * 2 teaspoons baking soda
 * 1 teaspoon salt
 * 1 teaspoon baking powder
 * 1 teaspoon ground cinnamon
 * 1 tablespoon cornstarch
 * 1 cup milk
 * 1/2 cup shortening
 * 1/4 cup butter, softened
 * 2 cups confectioners' sugar
 * 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract, optional
 * Whole cloves, optional

Directions

 * In a large bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; gradually add to pumpkin mixture and beat until well mixed.
 * Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
 * For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.
 * In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until smooth.
 * Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops. **Yield:** about 1-3/4 dozen.