Wednesday, November 21, 2012

Pumpkin Cupcakes

I don't know about you but I happen to love mini-cupcakes. Perfect cake to frosting ratio... and you can eat 3 for the price of 1. If pie isn't really your thing these pumpkin cupcakes with cinnamon buttercream frosting would make a great Thanksgiving dessert.

AND... if you still need help planning your Thanksgiving feast, download the Thanksgiving menu planner HERE.

Ina Garden's Pumpkin Cupcakes
Source: sparrowsandspatulas
Makes: 10 regular cupcakes or about 35 mini cupcakes

1 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 extra-large eggs or 3 medium eggs
1 c. canned pumpkin puree
1/2 c. granulated sugar
1/2 c. brown sugar
1/2 c. vegetable oil

Cinnamon buttercream frosting recipe here

Directions: Preheat your oven to 350 degrees F. Line cupcake tin with liners or coat with non-stick spray.

In in medium bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a separate bowl combine eggs, pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Slowly add the flour mixture and stir until completely combined.

Divide batter evenly between prepared pan. Bake for 20-25 minutes for regular-sized cupcakes and for 12-17 minutes for mini-cupcakes.

Allow to cool and coat with cinnamon frosting.