Introduction: Pumpkin Cupcakes

These pumpkin cupcakes were something I made on a whim today and they are SO GOOD. I've had this can of pumpkin sitting in my cabinets for the longest time. I didn't want to do another pumpkin pie or pumpkin bread, but I definitely needed sweets. 

Pumpkin cupcakes to the rescue! This recipe will make 20-24 cupcakes so you'll make lots of new friends perhaps.

Step 1: Ingredients:

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 1/2 cups sugar (I added in 1/4 cup brown sugar)
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 15 oz can pumpkin puree
I altered a recipe I found on Chow slightly - a little less sugar, oil and cloves. The original 1 cup of oil was waaaaaay too much once I cut back on the sugar a little.

You'll also want some cupcake liners to make it easy.

Preheat your oven to 350 F before you get started - the batter comes together quick!

Step 2: Mixing the Wet and Dry

Combine all dry ingredients in a bowl and mix well with a fork. (flour, spices, salt, baking soda & powder)

Combine the oil and sugar in a bowl and whisk well for a minute or so until there's no dry bits of sugar left.

Step 3: Add the Eggs

Add the eggs one at a time to the oil and sugar mixture. Use a whisk to beat them into the mixture - you'll have a creamy and slightly yellow mixture at the end.

Step 4: Add the Pumpkin

Mix the pumpkin into the wet ingredients just until combined - it won't take much time at all. :)

Step 5: Add in the Flour Mix

Mix the wet and dry together until smooth and thick. I use a spoon for this instead of the whisk because it allows me to scrape the bottom and sides of the pan and make sure there are no dry spots left. :)

Step 6: Portioning and Baking

Pour the batter into the cupcake liners - fill them about 3/4 of the way up.

Bake them for 22 minutes in a 350 F oven or until a toothpick comes out clean. :)

Rotate the pans halfway through for best results!

Step 7: Frost and Enjoy!

I added a few tablespoons of maple syrup to some buttercream frosting and it was absolutely delicious on top of them. I ran out of powered sugar so the icing wasn't as stiff as I'd like it, but I'm sure yours will turn out better. :D

Comments

author
otodd (author)2013-10-30

Can you make them with fresh pumpkin purée ?

author
groovymama (author)2013-09-08

Yummy!

author
Aly Guizar (author)2013-09-05

Yum

author
aliceniraimathi19 (author)2013-09-04

looks delicious

author
turbobug (author)2013-09-03

I make these all the time with mini chocolate chips. Has to be the mini ones

author
artfulann (author)2013-09-03

YUM!

author
nerfrocketeer (author)2013-09-03

this looks very good!

author
M.C. Langer (author)2013-09-03

Delicious!!!!!

author
nerd7473 (author)2013-09-03

looks like you did a good job

author
sabu.dawdy (author)2013-09-03

yummmmmmmmmmmmmm

author
hunter999 (author)2013-09-03

Looks great! Good job!

About This Instructable

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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