The best part about this besides the taste of pumpkin? It only uses two bowls and you don’t have to turn on the mixer. Lay to the Z.
ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of kosher salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 cup brown sugar
1 cup white sugar
1 cup (2 sticks) butter, melted and cooled
4 eggs
1 (15 ounce) can pumpkin
1 Tablespoon maple syrup
Preheat oven to 350 degrees. Prep a pan with cupcake liners. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add the dry ingredients, until it’s nice and smooth. Add the pumpkin and the syrup.
Fill your liners about halfway and bake for 20 to 25 minutes, depending on your oven. Check with a toothpick for done-ness. Let cool on a wire rack.
These are perfect topped with a cinnamon buttercream (recipe, here). You can also add some fondant Snoopys on them just for kicks…
Kid's lunches, simple dinners and a whole lot of geeky baking.
another good frosting for pumpkin cupcakes is the pumpkin cream cheese frosting from country living magazine online (http://www.countryliving.com/recipefinder/pumpkin-cream-cheese-frosting-4014). it’s super yummy! i just tweaked it by adding a little pumpkin pie spice.
I just made these and they are YUMMY! I used the same frosting spreads too and put a candied pecan on top. Thanks for the recipe and frosting ideas!
It was appealing to “visit” in my own space and experience the delicate changes he’d designed to make it his own. He had a knack for styling things and was very partial to ecological scents, everything from incense to massage therapy natural oils to fragrant cleaning soap.