3/4 cup vegetable oil
2 cups sugar
1 (15 ounce) can pumpkin
1 3/4 cups all-purpose flour
1/4 cup corn starch
4 teaspoons pumpkin pie spice *
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Pour into lined muffin tins. Fill about 2/3 full (about 1/4 cup). Bake in preheated 350 degrees oven for 12-15 minutes or until center springs back when touched. Cool 30 minutes. Frost with cream cheese frosting. Makes 32 cupcakes.
To make as cake, spray 9x13 pan with cooking spray and lightly flour. Pour batter into pan and cook 25-30 minutes or until toothpick comes out clean. Cool and frost with cream cheese frosting.
* Make your own pumpkin pie spice
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice (or ground cloves)
In a small bowl, combine all ingredients and mix well. Store in air tight container.
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