2 cups (500ml) all-purpose flour 2 cups (500ml) granulated sugar 2 teaspoons (10ml) baking powder 1 teaspoon (5ml) baking soda 1 teaspoon (5ml) cinnamon 1 teaspoon (5ml) nutmeg 1/2 teaspoon (2ml) cloves 1/2 teaspoon (2ml) salt 3/4 cup (175 ml) canola oil 4 eggs 1 can (15 oz) (2 cups 50mL) pumpkin 1-1/4 cups (300 ml) Sun-Maid Natural Raisins Decorating sprinkles Frosting Beat until smooth 2 cups (500mL) icing sugar 1/3 cup (75mL) softened butter 3 ounces (100 mL) softened cream cheese 2-3 teaspoons (10-15mL) milk 1 teaspoon (5mL) vanilla extract. Add orange food colouring if desired.

Preheat oven to 350 deg F (180 deg C). Line 18 muffin cups with cupcake liners Combine all ingredients except raisins in a large bowl. Beat on medium speed until well blended, 1-2 minutes. Stir in raisins. Spoon batter into muffin cups. Bake 25 minutes or until toothpick inserted in centre comes out clean. Cool in pan 5 minutes. Remove cupcakes to wire rack to cool completely. Spread frosting on cupcakes and decorate with sprinkles.