Pumpkin Cupcakes - Recipe

for the cupcakes:
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. allspice
1 1/4 cups icing/confectioners sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1/2 cup milk
1 cup pumpkin puree (not pumpkin pie filling)

1. Preheat the oven to 350F. In a medium bowl, mix the dry ingredients. In a large bowl, beat the oil, eggs, and milk. Stir in the pumpkin puree. Combine the flour mixture into the pumpkin mixture, until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

For the frosting:
1 small tub ready made vanilla frosting
orange food coloring
orange shimmering sugar
large pretzel sticks
2. Mix a few drops at a time of orange food coloring into your tub of white frosting and mix well until desired color is reached. Frost each cupcake with a knife or spatula into a large rounded top. Gently roll the frosted part of the cupcake in a bowl or orange shimmering sugar to coat the frosting. Cut a pretzel stick into 6 pieces, each about 1" long. Press a pretzel piece into the center of each cupcake for a stem. Using a lollipop stick gently make impressions around the pumpkin to create the grooves. 

Makes approximately 6 cupcakes.