Pumpkin Cupcakes
"These cupcakes are awesome for Halloween parties or as a delectable dessert on a fall evening.
You start with a moist, dense pumpkin cake, which is spiced up deliciously. It’s easy and simple to whip together. Pick up some cute Halloween-themed cupcake papers to make them look super cute (or spook-tactular!).
I got the recipe from the amazing moms group on Facebook."
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
18 cupcakes
ingredients
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon allspice
- 1⁄2 teaspoon kosher salt
- 2 large eggs
- 1 1⁄2 cups light brown sugar
- 1⁄2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
directions
- Preheat the oven to 350 degrees. Line 18 cupcake cups with cupcake liners (I use a 6-cup cupcake/muffin tin and a 12-cup cupcake/muffin tin).
- In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
- In a stand mixer, beat together the eggs, brown sugar, butter, vanilla extract, and pumpkin puree until smooth.
- Keep the the mixer on low and add the flour mixture a little at a time until fully incorporated. Using a large serving spoon is great for this.
- Divide the batter evenly between the cupcake cups, filling each of them about ¾ full.
- Bake for 20 - 25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool for 5 minutes and then transfer the cupcakes to a metal rack to cool completely.
- Then frost the cupcakes with Cream Cheese Frosting.
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