Pumpkin Cupcakes

10 ingredients
4 steps

Ingredients

  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Coarse Salt
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 cup Light Brown Sugar, Packed
  • 1 cup Granulated Sugar
  • 1 cup (2 Sticks) Unsalted Butter, Melted And Cooled
  • 4 whole Large Eggs, Lightly Beaten
  • 1 can (15 Oz) Pumpkin Puree (not Pie Filling)

Directions

  1. 1
    1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice.
  2. 2
    2. In a large bowl, whisk together brown sugar, granulated sugar, butter, eggs and pumpkin puree until smooth. Add dry ingredients and whisk until blended.
  3. 3
    3. Divide batter evenly among liners, filling each about halfway. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. (Rotate pans halfway through baking.) Transfer to a wire rack and let cool completely.
  4. 4
    4. Frost with cream cheese frosting if desired. Enjoy!

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