Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 3/4 cup canola oil
• 4 eggs
• 1 can (15-ounces) pumpkin
• 1-1/4 cups Sun-Maid Natural Raisins
• Decorating sprinkles
Directions:
Preheat oven to 350º F. Line 18 muffin cups with paper cupcake liners.
Combine all ingredients except raisins in a large bowl.
Beat on medium speed until well blended, 1 to 2 minutes.
Stir in raisins. Spoon batter into muffin cups.
Bake25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove cupcakes to wire rack to cool completely. Spread frosting on cupcakes and decorate with sprinkles.

Frosting: Beat until smooth 2 cups powdered sugar, 1/3 cup softened butter, 3 ounces softened cream cheese, 2 to 3 teaspoons milk and 1 teaspoon vanilla extract. Add orange food coloring, if desired.

Shortcut recipe: Add 1-1/4 cups Sun-Maid Natural Raisins to a spice cake mix. Bake as package directs. Frost cupcakes with prepared vanilla frosting adding orange food coloring, if desired.

Makes 18 cupcakes.