Pumpkin Spice Cupcakes

I first discovered Pumpkin Spice Cupcakes by mistake but have been addicted to them ever since. The flavour, textures and hint of nutmeg and cinnamon creates a combination that is perfect. There is only one problem! I can never have just the one. Serve as a snack or cake anytime of the day.

Pumpkin Spice Cupcakes

A friend gave me this recipe and it sat in the drawer for years. Now pinned to my fridge!!

4.49 from 31 votes

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Course: Snacks

Cuisine: American

Keyword: Cake, Dairy, Eggs, Nuts, Spice, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Cooling: 10 minutes minutes

Total Time: 45 minutes minutes

Servings: 20 cakes

Calories: 138kcal

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Ingredients

 

MetricImperial

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 tsp candied ginger ground, chopped
• 1/2 tsp cinnamon ground
• 1/2 tsp nutmeg ground
• 1/3 cup unsalted butter
• 1 cup sugar
• 2 large eggs lightly beaten
• 1 cup mashed pumpkin puree cooked or canned (not pie filling)
• 3/4 cup milk
• Butter-Cream Frosting

Instructions

• Preheat oven to 375 degrees. Grease 2 ½-inch muffin-pan cups, or line with paper liners.
• Mix together flour, baking powder, salt, ginger, cinnamon and nutmeg on piece of waxed paper.
  2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 3/4 tsp candied ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg
• Beat together butter and sugar in large bowl until light and fluffy. Beat in eggs, then pumpkin.
  1/3 cup unsalted butter, 1 cup sugar, 2 large eggs, 1 cup mashed pumpkin puree
• At low speed, beat in flour mixture alternately with milk until smooth.
  3/4 cup milk
• Spoon batter into prepared muffin-pan cups, filling each two-thirds full.
• Bake in preheated 375 degree oven for 25 minutes or until a wooden pick inserted in centers comes out clean. Cool cupcakes in pan or on a wire rack 5 minutes. Turn cupcakes out onto rack to cool.
• Tint frosting with food coloring. Frost cupcakes. Decorate as desired, using fondant (tinted, rolled out, cut into shapes), licorice, toasted coconut and other candies.
  Butter-Cream Frosting

Nutrition

Calories: 138kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 31mg | Sodium: 167mg | Potassium: 58mg | Fiber: 1g | Sugar: 13g