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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1/2 tsp |
| ground cloves: 1/4 tsp |
| allspice: 1/4 tsp |
| Kosher salt: 1/2 tsp |
| eggs: 2 (large) |
| light brown sugar (packed): 1 1/2 cups |
| unsalted butter: 1/2 cup (softened) |
| vanilla extract: 1 tsp |
| pumpkin puree: 1 cup |
Pumpkin Cupcakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
18 serving(s)
Tags
- Preheat the oven to 350 degrees. Line 18 cupcake cups with cupcake liners (I use a 6-cup cupcake/muffin tin and a 12-cup cupcake/muffin tin).
- In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
- In a stand mixer, beat together the eggs, brown sugar, butter, vanilla extract, and pumpkin puree until smooth.
- Keep the the mixer on low and add the flour mixture a little at a time until fully incorporated. Using a large serving spoon is great for this.
- Divide the batter evenly between the cupcake cups, filling each of them about ¾ full.
- Bake for 20 - 25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool for 5 minutes and then transfer the cupcakes to a metal rack to cool completely.
- Then frost the cupcakes with Cream Cheese Frosting.