PUMPKIN CUPCAKES

PUMPKIN CUPCAKES

It’s fall, ya’ll! This is my absolute favorite time of year. I really want to decorate my front porch with pumpkins and fall garlands, but as soon as we got mostly moved in, my house became a construction zone. I can’t decorate until it’s done, so I thought I would do some fall baking instead. These cupcakes are a great way to celebrate the impending cooler weather, but I love to make pumpkin muffins and bread any time of year. I saw this recipe for pumpkin cupcakes on Annie’s Eats, and thought it would be a great recipe to try. I loved these cupcakes and will definitely make them again. I topped them with my favorite cream cheese frosting and they were superb. The cake was very moist and light, with just the right amount of spice. Jason and the kids couldn’t stay out of them. These are perfect for Halloween, Thanksgiving, or anytime! The recipe makes about 3 dozen cupcakes, so if you want less, you can halve the recipe.

Pumpkin Cupcakes

Ingredients

  • 2 2/3 c. flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 (15 oz.) can pumpkin puree
  • 1 c. sugar
  • 1 c. packed light brown sugar
  • 1 c. canola or vegetable oil
Read the whole recipe on Katy's Kitchen