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Tuesday, April 2, 2013

Pumpkin Cupcakes

Yield: 12-14 cupcakes/muffins

Call these spicy pumpkin cupcakes or muffins. I make them as cupcakes and frost them with a lightly flavored pumpkin frosting. The crumb is soft and moist with a flavor everybody loves. Add raisins if you like for heartier muffins, or icing for a great cupcake.


  • 2 cups cake flour
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 1 cup pumpkin mash
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

These were decorated for Easter brunch.
I let the kids color fondant eggs with edible markers!

  1. Preheat the oven to 350 degrees F.
  2. In large mixing bowl, beat together oil, sugars, eggs, and pumpkin until smooth and creamy.
  3. In a separate bowl, mix together flour, cinnamon, nutmeg, baking powder, and salt. 
  4. Begin adding your dry mixture to the wet mixture a little at a time mixing well with each addition.
  5. Line standard sized muffin pan with 12 - 14 cupcake liners. (12 if you want them high, 14 if you want them less domed)
  6. Fill each liner 2/3 of the way full.
  7. Bake in preheated oven for 25 - 30 minutes or until tooth pick inserted in center comes out clean.
  8. Cool on wire racks completely before frosting.

Get the pumpkin frosting recipe here!


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