Pumpkin Cupcakes
Intro: 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.
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.
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!
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
11 Comments
otodd 10 years ago
groovymama 10 years ago
Aly Guizar 10 years ago
aliceniraimathi19 10 years ago
turbobug 10 years ago
artfulann 10 years ago
nerfrocketeer 10 years ago
M.C. Langer 10 years ago
nerd7473 10 years ago
sabu.dawdy 10 years ago
hunter999 10 years ago