Pumpkin Cupcakes
Servings 12 cupcakes
Ingredients
Pumpkin Cupcakes
- 1 ½ cups flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ¾ cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Maple Frosting
- 4 ounces cream cheese
- ¼ cup butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350°F (177°C). Place cupcake liners in a muffin tin and set aside.
- In a medium mixing bowl, whisk together egg, pumpkin puree, oil, milk and vanilla.
- In a separate bowl, mix together flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt until just combined.
- Mix dry ingredients into wet ingredients until just combined.
- Fill each liner ¾ of the way with batter. Bake at 350°F (177°C) for 20 minutes. Remove from the oven and allow to cool completely on a wire rack.
- In a medium bowl cream together cream cheese, butter, powdered, sugar, maple syrup and vanilla until smooth.
- Pipe on frosting or spread on with a knife.
Notes
- Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Allow to come to room temperature before eating.
- You can use homemade or store bought pumpkin pie spice.
- Garnish with anise stars, pumpkin candies, or pecans.
Nutrition
Serving: 1cupcake | Calories: 366kcal | Carbohydrates: 52g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 36mg | Sodium: 253mg | Sugar: 39g
