1 cup sugar
1/2 cup vegetable oil
1 cup all-purpose flour
1/2 teaspoons baking soda
1 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup pumpkin puree or cooked mashed pumpkin
Mix well with a mixer sugar, vegetable oil, and eggs in a large bowl.
Sift baking soda, flour, cinnamon, ground ginger, baking powder and salt into a separate bowl.
Add dry ingredients into oil mixture, beating well.
Stir in pumpkin purée and mix well.
Pour into cupcake tray with cupcake liners in them.
Bake for about 20 to 25 minutes or until toothpick comes out clean.
Enjoy them plain or frosted
In a pot, add 2 tbsp butter, half cup brown sugar and quarter cup heavy cream.
Cook until it comes to a boil and sugar has reduced.
Then remove from stove and let it cool.
In a mixer add 2 tablespoons of butter. Mix until fluffy.
Then add the cooled caramel sauce and mix well.
Then add icing sugar and mix well. Add enough icing sugar to get the consistency that you want.