PUMPKIN CUPCAKES

It’s fall, ya’ll! This is my absolute favorite time of year. I really want to decorate my front porch with pumpkins and fall garlands, but as soon as we got mostly moved in, my house became a construction zone. I can’t decorate until it’s done, so I thought I would do some fall baking instead. These cupcakes are a great way to celebrate the impending cooler weather, but I love to make pumpkin muffins and bread any time of year. I saw this recipe for pumpkin cupcakes on Annie’s Eats, and thought it would be a great recipe to try. I loved these cupcakes and will definitely make them again. I topped them with my favorite cream cheese frosting and they were superb. The cake was very moist and light, with just the right amount of spice. Jason and the kids couldn’t stay out of them. These are perfect for Halloween, Thanksgiving, or anytime! The recipe makes about 3 dozen cupcakes, so if you want less, you can halve the recipe.

Pumpkin Cupcakes

2 2/3 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 c. sugar
1 c. packed light brown sugar
1 c. canola or vegetable oil
4 lg. eggs

Preheat the oven to 350 degrees.  Line cupcake pans with paper liners.  In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.  Set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely. Frost with cream cheese frosting and top with a light dusting of cinnamon, if desired.

Cream Cheese Frosting

1 8 oz. pkg. cream cheese
1/2 c. butter
1 tsp. vanilla
1 lb. powdered sugar
2 to 3 Tbsp. cream

In the bowl of a stand mixer, beat cream cheese and butter until light and fluffy. Add vanilla and powdered  sugar. Beat again until light and fluffy. Mix in cream to attain the desired consistency.

Cupcake Source: adapted from Annie’s Eats, frosting is Katy’s Kitchen original

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