Pumpkin Cupcakes


Paper baking cups
2 cups all-purpose flour
1/ 1/2 t baking soda
1 1/2 t ground cinnamon
3/4 t salt
1/2 t ground nutmeg
1/2 t ground ginger
1/2 t ground allspice
1/2 t ground cloves
1 15 oz can pumpkin puree
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
3 large eggs
3/4 cup vegetable oil
Preheat oven 350. Place paper baking cups into miniature muffin pans. Combine flour and next 7 ingredients in a medium bowl. Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture stirring just until moistened. Spool batter into cups, filling 2/3 full. Bake in batches 15 - 17 mins. Let cool in pans on wire racks 5 mins then remove from pans and let cool completely. Spread frosting.

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