1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup packed light brown sugar
1/2 cup vegetable oil
3/4 cup canned pure pumpkin
2 tablespoons water
1 teaspoon vanilla extract
3/4 cup packed light brown sugar
6 tablespoons unsalted butter
6 tablespoons heavy whipping cream
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
2 1/4 to 2 1/2 cups powdered sugar, sifted
1. Heat oven to 350°F. Line 12 muffin cups with paper liners. Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, salt and cloves in large bowl.
2. Whisk 1/2 cup brown sugar, oil and eggs in medium bowl until smooth. Whisk in pumpkin, water and 1 teaspoon vanilla. Stir pumpkin mixture into flour mixture in three parts, stirring until smooth after each addition. Spoon into muffin cups.
3. Bake 20 to 25 minutes or until wooden skewer inserted in center comes out moist but clean. Cool in pan on wire rack 5 minutes; remove from pan. Cool completely.
4. Combine 3/4 cup brown sugar, butter, cream and corn syrup in medium saucepan. Bring to a boil over low heat, stirring constantly. Boil 1 minute. Remove from heat; cool to room temperature. Whisk in 1/2 teaspoon vanilla and 2 1/4 cups powdered sugar, adding additional powdered sugar to desired frosting consistency. Pipe or spread frosting over cupcakes.
PER CUPCAKE: 365 calories, 16 g total fat (5.5 g saturated fat), 3 g protein, 54 g carbohydrate, 50 mg cholesterol, 140 mg sodium, 1 g fiber