Mini Pumpkin Cupcakes

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These delicious little morsels were featured as part of an open house buffet for 12" that was in a december 1985 issue of bon appetit. Serve with fresh fruit and berries. Leftovers are great for breakfast the next day!"!

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Steps

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Preheat oven to 375 degrees.

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Line 48 miniature muffin cups with paper liners.

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Using electric mixer , beat pumpkin , butter , juice and eggs until smooth.

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Add remaining ingredients except powdered sugar and beat until smooth , stopping to scrape down sides of bowl.

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Spoon 1 tablespoon batter into each paper liner.

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Bake until tester inserted in center of cupcake comes out clean , about 10 minutes.

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Cool completely in pans.

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Sprinkle with powdered sugar and serve.

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Ingredients

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canned solid-pack pumpkin, unsalted butter, orange juice, eggs, all-purpose flour, sugar, baking soda, salt, nutmeg, cinnamon, powdered sugar