Pumpkin Cupcakes
12 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup pumpkin puree
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- ½ cup vegetable oil
- 1 tbsp whole milk
Method
- Preheat the oven to 350°F/180°C degrees. Line a muffin pan with 12 paper liners, set aside.
- In a mixing bowl combine flour, sugars, baking soda, baking powder, salt and spices. Set aside.
- In another mixing bowl combine the eggs, pumpkin puree (I make my own by blending fresh pumpkin cubes), oil, milk, and vanilla. Mix until just combined.
- Fold in the dry ingredients but do not over mix. (The batter will be thick)
- Scoop batter into your muffin tin and bake for about 20 minutes.
- When completely chilled frost with your favorite cupcake frosting, I made mine by combining 2 cups of powdered sugar, 2 tbsp milk, 2 tbsp softened butter, 1 tsp of vanilla, and orange food coloring. Decorate with sprinkles.