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.

2 cup s (500ml) all-purpose flour 2 cup s (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 2 cup s (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.

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.