Pumpkin Cupcakes with Ice Cream



  • 4 large eggs
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 tablespoon pumpkin pie spice
  • 1 (16 oz) can pumpkin
  • 3/4 cup vegetable/soybean oil
  • Cream cheese frosting
  • Directions

    Beat eggs at medium speed with an electric mixer until blended. Add sugar and next six ingredients. Place paper baking cups in muffin pans and lightly coat with cooking spray. Spoon batter into cups, filling three-fourths full. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan and cool completely on a wire rack. Cut the cooled cupcakes in half and spread the tops with cream cheese frosting. Place one cupcake on dish. Place a small scoop of Pumpkin Ice Cream onto the bottom of the cupcake and place the frosted top over the ice cream.
    Recipe provided by Ohio Poultry Association.