Pumpkin Spice Cupcakes

(Courtesy of Taste of Home)

Ingredients:
2 c. sugar
1 can (15 oz.) solid-pack pumpkin
4 eggs
1 c. canola oil
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 c. raisins
CREAM CHEESE FROSTING:
1/3 c. butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 tsp. pure vanilla extract
2 c. confectioners' sugar
1/2 c. chopped walnuts

Directions:
In a large bowl, beat the sugar, pumpkin, eggs and oil until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; gradually beat into pumpkin mixture until blended. Stir in the raisins.
Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator.

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