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
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