pumpkin cupcakes
From a recipe card that I picked up while grocery shopping at our local Safeway store. I'm making an effort to clean out my exorbitant recipe folders that are stuffed to the brim with various recipes that I've collected for over 30 years. And I'm posting here all the recipes I want to keep and try later.
prep time
20 Min
cook time
20 Min
method
Bake
yield
24 (makes 2 dozen cupcakes)
Ingredients
- 4 large eggs
- 2 cups - granulated sugar
- 2 cups - all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 2 cups - mashed cooked pumpkin
- 1/2 cup - cooking oil (vegetable oil or canola oil)
- 1/2 cup - milk
- 1/2 cup - chopped dates (optional)
- 1/2 cup - chopped pecans
- 1 (16-oz) can cream cheese frosting, whipped for extra volume
- - baking sprinkles (in autumn colors of orange, gold or burnt red) - optional
How To Make pumpkin cupcakes
-
Step 1Preheat oven to 350° (180°C). Place 24 paper baking liners in cupcake pans, then very lightly spray paper liners with non-stock spray; set aside.
-
Step 2Beat eggs at medium speed with electric mixer until well blended. Add sugar, flour, baking soda, baking powder, nutmeg, mashed pumpkin, oil and milk. Stir in dates (if using) and pecans.
-
Step 3Spoon batter into paper liners to about 3/4 full.
-
Step 4Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan and cool completely on wire rack. Frost cooled cupcakes with whipped cream cheese frosting. Sprinkle the tops with baking sprinkles, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Keyword:
#Thanksgiving
Keyword:
#autumn
Keyword:
#halloween
Keyword:
#Fall
Diet:
Low Fat
Method:
Bake
Culture:
American
Ingredient:
Flour
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes