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Pumpkin Cupcakes

  • 25minutes

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Source: southernfood.about.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, H, D
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4 cups all-purpose flour, sift before measuring

  2. 1 tablespoon baking powder

  3. 1/2 teaspoon baking soda

  4. 1/2 teaspoon salt

  5. 3/4 teaspoon ground cinnamon

  6. 1/2 teaspoon ground ginger

  7. 1/2 teaspoon ground nutmeg

  8. 1/2 cup butter, softened

  9. 1 1/3 cups sugar

  10. 2 eggs, beaten until frothy

  11. 1 cup mashed cooked or canned pumpkin

  12. 3/4 cup milk

  13. 3/4 cup chopped walnuts or pecans

Instructions Jump to Ingredients ↑

  1. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

  2. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

  3. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

  4. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

  5. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

  6. Frost with cream cheese frosting , whipped cream , or leave plain.

  7. Makes about 24 cupcakes.

  8. More Recipes Pumpkin Pound Cake With Maple Pecan Glaze Pumpkin Cake With Browned Butter Icing Pumpkin Mini Cupcakes Pumpkin Cake With Broiled Coconut Topping Chocolate Pumpkin Cake

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