(1) 15 ounce can of pumpkin (not pie filling)
1 2/3 cup of granulated sugar
1 cup vegetable oil
2 teaspoons ground cinnamon
(scant) 1/2 teaspoon ground cloves
(scant) 1/4 teaspoon ground nutmeg
Whisk together until very well mixed, then add:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Mix well, then stir in 1/2 cup of raisins (optional).
Fill cupcake papers 3/4 full. Bake in a 350 oven for 23-25 minutes (my electric oven takes 23 minutes) or until toothpick tests clean. Remove and cool.
After the cupcakes have cooled, dust the tops with powdered sugar or frost with your favorite frosting.
Melt 3 tablespoons butter; add 1 teaspoon vanilla extract and 1/2 teaspoon maple extract.
Add 1 to 1½ cups of powdered sugar and a couple tablespoons of cream. Whisk till smooth. If it seems a little to dry, add another tablespoon of cream. If it seems a little too wet, had another spoon of powdered sugar.
MAKES 24 CUPCAKES