I’m not exactly sure where I found this recipe since I ripped it out of a magazine some time ago – maybe Parent’s magazine-but not sure. Anyway, the girls and I made these cupcakes a few days ago and they were a big hit. They came out super moist and were so good you couldn’t eat just one. I topped them off with cream cheese frosting but you can use any kind or just leave them plain. Make sure you save a few for breakfast. They are just as delicious the second time around with a nice hot cup of coffee.
Ingredients:
- 1 1/2 Cups All-Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 1/2 Tsp Pumpkin Pie Spice
- 6 Tbsp Unsalted Butter
- 3/4 Cup Brown Sugar, packed
- 1 Cup Pumpkin Puree
- 1 Large Egg
- 1/4 Cup Milk
- 1 Tsp Vanilla Extract
Directions:
- Preheat oven to 400 F. Allow butter to soften
- Place the FIRST FIVE ingredients in a bowl and whisk to combine.
- In a separate bowl, whisk the butter and remaining ingredients
- Add the dry ingredients into the wet and whisk until just combined
- Pour into greased muffin cups 3/4 full
- Bake for 20 minutes
- Cool, Frost and Serve
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup confectioner’s sugar
- 1 tsp vanilla extract
Combine the four ingredients, beat for 1 to 2 minutes until fluffy
Now admit it, you’re dying to try these cupcakes aren’t you?
Irene
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