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You are here: Home / FOOD + WINE / Desserts / Pumpkin Cupcakes

Pumpkin Cupcakes

10/31/13

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These pumpkin cupcakes are delicious any time of year. You can leave them frosted (cupcakes) or unfrosted (muffin). hahaha. 

Pumpkin Cupcakes

Pumpkin Cupcakes Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 3 teaspoons pumpkin pie spice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 2 cups of fresh pumpkin or canned pumpkin pie puree

Pumpkin Cupcakes Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Mix together the following ingredients: flour, baking soda, baking powder, and salt.

In another bowl, cream together, brown sugar, granulated sugar, butter, and eggs.

Mix in the dry ingredients and stir until smooth then mix in the pumpkin.

Fill cupcake holders about halfway. Bake until done about 20 to 25 minutes.

Transfer to a wire rack and let cool completely.

Pumpkin cookies

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All The Best Cupcakes You Need To Try

Comments

  1. Crystal Rogers Walker says

    November 2, 2013 at 2:31 pm

    I have never tried pumpkin cupcakes but I will try them now with this easy recipe, thank you for putting it on your blog

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About Me

Deb is a travel writer from Michigan whose work takes her across the country in search of unique (think haunted & strange) and interesting attractions, landmarks, cities and towns. She’s an avid road-tripper that loves staying in haunted locations, but enjoys everything from glamping to luxury accommodations. She suffers from an incurable case of wanderlust, is a self-proclaimed wimp when it comes to extreme adventures, but is the first in line for ghost hunts.
Email her at Deb@JustShortofCrazy.com

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