Makes 24 cupcakes
Heat oven 350
Stir together:
4 cups flour
2 t baking soda
2 t ground cinnamon
1 t ground ginger
1/2 t ground nutmeg
1/2 t salt
Beat together :
2 cups canned pumpkin
2 cups canned pumpkin
2 cups brown sugar, packed
2 stickes soften butter
4 eggs beat well after each
Stir in 1 cup chopped pecans
Add flour mixture and beat well on medium
Line muffin tins with halloween liners or reg. cupcake liners.
Fill each liner half full of batter.
Bake 20-30 min.
Cream Cheese Frosting
1 8oz. cream cheese
3/4 stick butter
2 Tlb. orange juice concentrate
2 cups powder sugar
Beat well til smooth.
Making cobwebs on top- heat 1/2 120z. bag of chocolate chips in microwave in a microwave proof bowl 50 sec. stir til smooth. Place with spoon into baggie. Slide down to the corner of baggie by twisting top tight forcing choc. to corner. snip off the corner of bag with siccors a tiny hole. Start in the middle of cupcake and squeeze out a spiral. With a knife, start in the middle of cupcake and drag side of knife straight down to edge of cake. Drag 6-8 lines.
