Pumpkin Cupcakes

Instructions

1. Preheat oven to 400°F. Line a muffin pan with 12 paper liners.
2. In a large mixing bowl, combine flour, Splenda Sweetener, baking powder, baking soda, cinnamon, salt, cloves, and nutmeg.
3. In another bowl, beat eggs. Add pumpkin and canola oil and mix well.
4. Combine mixtures and mix until smooth. The batter will be stiffer than a typical cake or muffin batter.
5. Divide batter evenly into muffin pan and bake for 18-20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack.
6. In a bowl, with a hand mixer, whip the cream cheese, Splenda Sweetener, and vanilla extract to form an icing. Spread the icing equally over the tops of the cooled cupcakes and serve.