Pumpkin Pie Cupcakes

This is the first year I’ve ever gotten to have a fall, so I’ve gone a little overboard on cramming as much fall-ish stuff into my house and life during these couple of months.  My house is decked out in autumn decorations, I’ve been experimenting with different squashes, and even went to a pumpkin patch and had freshly made apple cider!  For dinner at a friend’s house, I brought pumpkin pie cupcakes that turned out super moist and tasty.  The best part is, they aren’t TOO sweet so they’re a nice finish to a meal without making you feel like you’re indulging TOO much.

They ended up much more orange than this picture shows!

Recipe – Makes 12 cupcakes

1 stick butter

1 c brown sugar

1/3 c white sugar

2 eggs

2 c flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 c milk

1 1/4 c pumpkin puree

1 tsp vanilla extract


  1. Preheat the oven to 350°.  Put liners into a cupcake pan.
  2. In a large bowl, cream together the butter and sugars until fluffy (about 3 to 5 minutes).  Make sure to keep scraping down the sides to incorporate it all in.
  3. Meanwhile, in a separate bowl, combine the flour, baking powder and soda, cinnamon, ginger, nutmeg, and salt.
  4. Add one egg at a time to the creamed butter/sugar mixture until each is incorporated fully.
  5. Add the dry ingredients to the large bowl, alternating with the milk.  I put 1/3 of the dry mix, 1/2 of the milk, 1/3 of the dry mix, the rest of the milk, and then the rest of the mixture.  Beat until it’s completely integrated.
  6. Add the pumpkin and vanilla.  Beat until smooth.
  7. Fill the cupcake liners about 2/3 full.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the cupcakes out of the pan.

These are great with my cream cheese frosting!

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