Pumpkin Cupcakes
"I got this from a cupcake cookbook, though of course I forget the name of the cookbook. I'll find it when I get home and edit it in. My coworkers are giving these a big 2 thumbs up: I barely messed with the recipe, which is rare for me, and it came out fantastically. I added a few dashes of nutmeg; feel free to add whatever seasonings you think go well with pumpkin.
The original recipe said it makes 1/2 dozen, but they must've been making jumbo muffins: I got 16 moderately-sized cupcakes out of this. If you fill your liners to the top, perhaps you'd get a dozen. I'm filling out the nutritional info for 16 servings."
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
16 cupcakes
- Serves:
- 16
ingredients
- 1 1⁄2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1⁄4 cups sugar
- 1⁄2 cup oil
- 1⁄2 cup milk
- 2 eggs, lightly beaten
- 1 cup pumpkin puree
directions
- Line cupcake tray with paper liners. Pre-heat oven to 350°F.
- Mix dry ingredients together.
- In large bowl, mix oil, milk and eggs. Add pumpkin puree and mix. Add dry ingredients and mix. Scoop batter into cupcake liners, filling ~3/4 full.
- Bake in middle of oven for 18-20 minutes. (Mine were done in 18 minutes, but ovens vary.) Check with toothpick to make sure inside isn't sticky.
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RECIPE SUBMITTED BY
I keep kosher. I can't cook for 1; I grew up in a family of 6 and then worked many summers in a summer camp kitchen. I love to bake, make soups, put together lasagna, make tasty chicken, and keep Weight Watchers principles in mind when eating throughout the day/week. I also like a good salad (in my books, salads have a leafy green and usually tomato). I'll go out of my way to cook really neat interesting great things for other people, but I'm really lazy when it comes to cooking for myself.
