Name: Pumpkin Cupcakes
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 1 tsp ginger; ¼ tsp nutmeg; ¼ tsp allspice; ¼ tsp cloves; 1 cup packed light brown sugar; 1 cup granulated sugar; 1 cup (2 sticks) salted butter, melted and cooled; 4 large eggs, lightly beaten; 1 can (15 ounces) pumpkin puree

AuthorLoriCategoryCupcake

Yields12 Servings

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp ginger

¼ tsp nutmeg

¼ tsp allspice

¼ tsp cloves

1 cup packed light brown sugar

1 cup granulated sugar

1 cup (2 sticks) salted butter, melted and cooled

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and cloves

In a large bowl of a stand mixer fitted with paddle attachment, combine the brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until combined

Slowly add the dry ingredients in batches, 1/3 at a time and mix on low until batter is smooth

Fold in the pumpkin puree using a spatula until combined

Divide batter evenly among cupcake liners, roughly halfway

Bake cupcakes 15 to 20 minutes until a toothpick comes out clean. Remove cupcakes from pan to cool (either wire rack or counter)

*Adapted from MarthaStewart.com

Ingredients