Everyone craves pumpkin pie during the autumn season, but why not try something new? These have a nice cinnamon and pumpkin spice flavor that complements the cream cheese frosting.
Pumpkin Cupcakes
Makes 10 cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 2 eggs
- 1 cup canned pumpkin purée
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup chopped walnuts or pecans
Preheat the oven to 350 degrees F. Spray muffin tins with vegetable oil and line them with 10 paper liners.
In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
In a larger bowl, beat together the eggs, pumpkin purée, sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
Fill cupcake tins three-quarters full and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
Spread the cupcakes with the Cream Cheese Frosting. Top with roasted nuts.
Cream Cheese Frosting
- 6 ounces cream cheese, at room temperature
- 1 tablespoon milk
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups sifted confectioners’ sugar
In a bowl, mix together cream cheese, milk, butter, and vanilla with an electric mixer on low speed until smooth. Slowly blend in the confectioners’ sugar. Add a little more milk if frosting is too thick to spread.
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