How to make Pumpkin Cupcakes

To make Pumpkin’s not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, and top them with your favorite cream cheese frosting for a sweet snack.

Ingredients of Pumpkin Cupcakes  :

  • 1 can (15 ounces) pumpkin puree
  • 4 large eggs, lightly beaten
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • aqurter teaspoon ground allspice
  • aquarter  teaspoon freshly grated nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coarse salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
How to make Pumpkin Cupcakes

How to make Pumpkin Cupcakes

How to make Pumpkin Cupcakes :

  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
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