Pumpkin Cupcakes

Pumpkin Cupcakes


For cupcakes:

1 small pumpkin, 2-3 pounds, roasted, peeled and pureed

3 cups flour

3 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

3 eggs

1/3 cup milk

1 teaspoon vanilla extract

1 cup brown sugar

1 cup sugar

1 1/2 cups oil


For frosting:

1 cup heavy cream

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

1 cup cream cheese


For the cupcakes:

In a bowl, combine the flour, baking soda, salt, cinnamon, ginger and nutmeg.

In another bowl, whisk together the pumpkin, eggs, milk, vanilla, brown sugar, white sugar and oil.

Add the dry ingredients to the pumpkin mixture and mix until blended. Do not overmix.

Bake in muffin tins for 20 minutes at 350F. Let cool.


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