Pumpkin cupcakes


Nothing special to say about these. After I made pumpkin-stuffed snickerdoodles, I was left with some pumpkin and decided to use it up by making pumpkin cupcakes. I frosted these with plain chocolate buttercream to which I added a bit of cinnamon.

Pumpkin cupcakes
1 1/3 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of cloves
3/4 cup canned pumpkin puree or mashed butternut squash
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup vegetable oil

Mix wet ingredients together. Sift dry ingredients together. Mix dry ingredients into wet.

Preheat oven to 175C. Divide batter among cupcake papers lining a cupcake pan. Bake 20 minutes, or until toothpick inserted into cupcakes comes out clean. Cool on baking racks. Frost/decorate as desired.

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