Pumpkin Cupcakes

16 ingredients
9 steps

Ingredients

  • 2 cups flour
  • 1 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • Icing
  • 250 g cream cheese, softened
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1 cup icing sugar
  • orange sprinkles (optional)

Directions

  1. 1
    In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
  2. 2
    In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
  3. 3
    Pour over dry ingredients stir until just moistened.
  4. 4
    Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
  5. 5
    Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
  6. 6
    Let cool on rack.
  7. 7
    Icing:
  8. 8
    In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
  9. 9
    Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.

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