Mini Pumpkin Cupcakes

Ingredients

• 1 cup canned solid-pack pumpkin
• 1/4 cup unsalted butter, melted (1/2 stick)
• 1/3 cup orange juice
• 2 eggs, room temperature
• 1 2/3 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon cinnamon
• powdered sugar

Directions

1. 1

   Preheat oven to 375 degrees.

2. 2

   Line 48 miniature muffin cups with paper liners.

3. 3

   Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.

4. 4

   Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.

5. 5

   Spoon 1 tablespoon batter into each paper liner.

6. 6

   Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.

7. 7

   Cool completely in pans.

8. 8

   Sprinkle with powdered sugar and serve.