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Pumpkin Mini Cupcakes

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B12, D
    MineralsZinc, Natrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 cup flour

    2. 1 1/2 teaspoons baking powder

    3. 1/4 teaspoon baking soda

    4. 1/4 teaspoon salt

    5. 1/2 teaspoon ground cinnamon

    6. 1/4 teaspoon ground nutmeg

    7. 1/4 teaspoon ground ginger

    8. 4 tablespoons softened butter

    9. 2/3 cup granulated sugar

    10. 1 large egg

    11. 1/2 cup pumpkin puree, fresh mashed or canned

    12. 1/3 cup milk

    13. prepared frosting

    Instructions Jump to Ingredients ↑

    1. Into a bowl sift together the flour, baking powder, soda, salt, and spices.

    2. In a mixing bowl, beat butter and sugar together. Add egg, beating well. Beat in pumpkin puree. Add dry ingredients, alternating with the milk, until well blended. Line 2 mini muffin pans with 30 to 36 mini muffin liners. Fill each lined cup about 2/3 full.

    3. Bake at 350° for 15 to 20 minutes, or until cakes bounce back when lightly touched in the center.

    4. Force buttercream frosting or cream cheese frosting through a decorator's star tip, if desired, or frost with a spatula. Makes 30 to 36 mini pumpkin cupcakes.

    5. More Recipes Filled Pumpkin Cookies Pumpkin Squares with Oat Crust Pumpkin Bars with Crumb Topping Pumpkin Cupcakes Pumpkin Cream Cheese Muffins

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