Pumpkin Cupcakes
Fall: 'Tis the season - for eating, that is! thanksgiving and christmas are on their way, and of course we all just indulged in some luscious halloween treats! Here is my contribution: pumpkin cupcakes!
You can buy canned pumpkin at any grocery store - just make sure to get 100% pure pumpkin, not pumpkin pie mix (that already has sugar and spices in it).
You can buy canned pumpkin at any grocery store - just make sure to get 100% pure pumpkin, not pumpkin pie mix (that already has sugar and spices in it).
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2 cups flour
1 tsp baking soda 1 tsp baking powder 1 tsp coarse salt 1 tsp cinnamon 1 tsp powdered ginger 1/4 tsp ground allspice 1/4 tsp ground nutmeg 1 cup packed light brown sugar 1 cup granulated sugar 2 sticks unsalted butter, melted and cooled 4 large eggs, lightly beaten 1 can (15 oz) pumpkin puree |
Preheat oven to 350 degrees. Line two cupcake pans with liners - the recipe says it makes 18 cupcakes, but i squeezed about 22 out of it.
In one bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside. In a second bowl, whisk together the eggs, butter, sugar and brown sugar. Mix the dry ingredients into the wet ones. Mix in the pumpkin. Fill each cupcake liner about 2/3rds of the way full. Bake 20-25 minutes until a toothpick inserted into the cupcakes comes out clean. |
These cupcakes came out nice and moist, and very pumpkiny. I also added a quarter tsp or so of ground cloves. Frost as you wish! They go particularly well with a cream cheese frosting.