Mini Pumpkin Cupcakes - cooking recipe

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

Preparation

Preheat oven to 375 degrees.
Line 48 miniature muffin cups with paper liners.
Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.
Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.
Spoon 1 tablespoon batter into each paper liner.
Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.
Cool completely in pans.
Sprinkle with powdered sugar and serve.