Ingredients: 1 1/3 cups sugar 1/2 cup canola oil 1 1/4 cups canned pumpkin 3 large eggs 1 1/3 cups all purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon ground cinnamon Candy pumpkins (for garnish) For Cream Cheese Filling: 4 ounces cream cheese, softened 1/4 cup (4 tablespoons) unsalted butter, softened 2 cups confectioner’s sugar 1 teaspoon vanilla Instructions: 1. Preheat the oven 350 degrees. 2. In a large bowl, beat Sugar, Oil, Pumpkin and Eggs until well blended. Combine Flour, Baking soda, Salt, Baking powder and Cinnamon in a small bowl. Gradually beat into pumpkin mixture until well blended. 3. Line cupcake pan with paper liners. Fill each line three quarters full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing to wire racks. 4. Cut a 1 inch by 1 inch circle in the center using a small sharp knife. Set aside cake pieces. 5. Bring the frosting out, fill hole with frosting and add a little frosting on top. Place a candy pumpkin on top of the frosting. Repeat the same for the rest of the cupcakes.