Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, and top them with your favorite cream cheese frosting for a sweet snack.
Ingredients
Makes 18
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
-Taken from Martha Stewart magazine
I was able to get about 32 cupcakes from this recipe, not just 18. They are delicious!
Oh, and the frosting recipe I used is:
1 cube cream cheese (the 1/3 fat kind)
1 stick butter
Cream together. Add about a half a bag (16 oz?) of powdered sugar and mix together with cream cheese mixture. You can then add a teaspoon of vanilla if you would like. I seriously could eat this with a spoon. You will have enough left over after frosting the cupcakes to put on graham crackers. Wow...two treats in one! Enjoy!
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