This recipe has a fluffy cream cheese icing, though, and it is so rich and tasty, it's worth the extra effort.
Top it off with a candied pecan (or a candy corn pumpkin for the kids), and you're set.
For the Cupcakes:
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
3 tsp. cinnamon (or pumpkin pie spice)
1 tsp. salt
1 tsp. vanilla
½ cup melted butter
½ cup apple sauce
1 cup sugar
1 cup brown sugar
4 eggs (at room temperature)
½ cup buttermilk (or soured milk- ½ Tbsp. vinegar + ½ cup milk)
1- 15 oz. can of pumpkin puree (NOT pie filling)
For the Icing:
4 egg whites
1 cup sugar
1 Tbsp. Vanilla
2 sticks (1 cup) unsalted butter
1- 8 oz. block of cream cheese
For the Pecans:
2-3 cups pecan halves (or other nuts)
3/4 cup packed brown sugar
1/2-1 tsp. cinnamon
1 tsp. salt
either 1 Tbsp. meringue powder + 3 Tbsp. water OR 1 egg white + 1 Tbsp. water
Yield: About 30-40 standard cupcakes
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