Pumpkin, Salted Caramel, Bacon Cupcakes

Ingredients

• 1 1/2 C. flour

• ½ tsp. salt

• 1 C. sugar

• 1 tsp. baking powder

• ¼ tsp. nutmeg

• ¼ tsp. cinnamon

• 1 C. pumpkin

• ½ C. vegetable oil

• 2 eggs

• ¼ C. water

• Icing

• 4 oz. cream cheese, softened

• 1 ½ Tbsp. butter

• 2 C. confectioners sugar

• 1 tsp. vanilla

• Smucker's Salted Caramel

• 5 slices bacon, cooked crispy and crumbled

Instructions

1. Preheat oven to 375 degrees.

2. In a large bowl, combine the flour, salt, sugar, baking powder, nutmeg, and cinnamon.

3. In a separate bowl, combine the pumpkin, oil, eggs and water – whisking well so the eggs are beaten.

4. Combine the two mixtures, blending well.

5. Portion into lined muffin tins. Bake for about 15 minutes or until a toothpick inserted into the middle of one comes out clean.

6. Remove from the oven and cool on a wire rack.

7. Icing

8. Place all of the ingredients in a mixer and blend until smooth and silky.

9. Ice the cupcakes with the cream cheese icing.

10. Drizzle with salted caramel

11. Top with bacon

    Yields 18 cupcakes