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Pumpkin Spice Cupcakes
October 02, 2011

I just made these cupcakes and they were by far some of the best I have had in a long time. They taste and look like they were purchased from a cupcake store. I did however read a lot of the reviews, and took all the tips into consideration. Here are the changes I made for perfection: 1. Reduced Heat to 350 and baked 22 minutes. 2. Put 1 whole can of pumpkin puree (equals about 1 1/2 cups) 3. Used 1/2 cup vegetable oil instead of butter. 4. used "heaping" spoonfuls of the spice, and left out the clove. 5. used 1 tsp salt (instead of half) 6. For the frosting only used about 2 cups sugar instead of 3. I am already heading out to the store to buy ingrediants to make these again!

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