Pumpkin Cupcakes
Ingredients:
4 eggs
1 2/3 cup sugar
1 cup canola oil
16 oz. pumpkin puree
2 cups flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
dash nutmeg
Directions:
In a large bowl, combine eggs, sugar, pumpkin, and oil and set aside. In a smaller bowl, sift together flour, baking powder, cinnamon, baking soda, and nutmeg. Add dry mixture to the pumpkin mixture a little at a time and stir well. Pour into 24 lined muffin tins and bake at 350* for 18-22 minutes, or until a toothpick comes out clean.
*These can also be made into squares by pouring the batter into a 9x13" pan and bake at 350* for 25-30 minutes, or until center is done.
Ingredients:
4 eggs
1 2/3 cup sugar
1 cup canola oil
16 oz. pumpkin puree
2 cups flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
dash nutmeg
Directions:
In a large bowl, combine eggs, sugar, pumpkin, and oil and set aside. In a smaller bowl, sift together flour, baking powder, cinnamon, baking soda, and nutmeg. Add dry mixture to the pumpkin mixture a little at a time and stir well. Pour into 24 lined muffin tins and bake at 350* for 18-22 minutes, or until a toothpick comes out clean.
*These can also be made into squares by pouring the batter into a 9x13" pan and bake at 350* for 25-30 minutes, or until center is done.
This recipe is perfect for any fall get-together, Halloween, Thanksgiving, or even when you're craving them in the middle of July! This is a very moist, but not too spongey cake and the cream cheese icing is rich and thick. The smell of cinnamon and nutmeg when they are baking really brings you into the mood for Autumn! 
I'm making this for Thanksgiving! Just had one last night and oh myyy...yum yum yum!
ReplyDeletep.s. Can you post the frosting recipe that you used?
-Les
Sorry I forgot to post the icing recipe! I usually do it by eye, but this should work:
ReplyDelete2 cups powdered sugar*
5 oz. cream cheese
3 oz. butter
1/2 tsp. vanilla extract
*add more sugar if the icing isn't thick enough