Pumpkin Cupcakes

Angie Walker


These are wonderful, and just perfect for the Fall season. These would be great to take to a Fall party.
This can be found at alilcountrysugar.blogspot.com

pinch tips: How to Cream Butter & Sugar




2 1/4 c
all-purpose flour
1 Tbsp
baking powder
1/2 tsp
baking soda
1/2 tsp
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/2 c
soft butter
1 1/3 c
brown sugar
1 c
mashed cooked or canned pumpkin
3/4 c
2% low-fat milk
3/4 c
chopped pecans

Directions Step-By-Step

Maple Cream Cheese Frosting:

1/4 c. butter, soft
1 (8 oz) pkg. cream cheese, room temperature
3 c. confectioners sugar
1/2 c. maple syrup
2 tsp. vanilla extract

Preheat oven to 375 degrees F. Insert paper liners into 24 muffin cups.

Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Cream butter and sugar until light and fluffy. Beat in eggs. Blend in mashed pumpkin. Stir in flour mixture alternately with milk, blending after each addition. Stir in nuts.

Spoon batter into paper lined muffin cups, filling them about 2/3 full. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Frost with cream cheese frosting when cool.

To make the frosting, combine all ingredients in large mixing bowl and beat until smooth.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy