Pumpkin Cupcakes

By ptemby

Pumpkin Cupcakes - see Cinnamon Cream Cheese Frosting (LC)

Ingredients

• 2 C. self-rising flour (OR 2C. all purpose flour + 2tsp. baking powder)
• 1/2 tsp. salt
• 2 tsp. pumpkin pie spice
• 1 (15oz) can pumpkin puree (NOT pumpkin pie filling)
• 1/2 C. milk
• 1 tsp. vanilla extract
• 1 C. packed brown sugar
• 1 C. granulated sugar
• 1/2 C.(1 stick) butter, room temp
• 3 large eggs, room temp, slightly beaten

Details

Servings 24
Preparation time 25mins
Cooking time 45mins
Adapted from carrotsncake.com

Preparation

Step 1

1) Preheat oven to 350. Add cupcake liners to pan
2) Mix flour, salt, & pumpkin pie spice in medium bowl. set aside.
3) Combine pumpkin puree, milk & vanilla in a medium bowl. set aside.
4) Cream brown sugar, sugar & butter. Add eggs in thirds, mixing between
5) With your mixer on low, beat in flour mixture in thirds, alternating with half of the pumpkin puree until all is combined.
6) Using an ice cream scoop, fill 3/4 full. Bake for 20-25 min