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.
Recipe – Makes 12 cupcakes
1 stick butter
1 c brown sugar
1/3 c white sugar
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
- Preheat the oven to 350°. Put liners into a cupcake pan.
- 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.
- Meanwhile, in a separate bowl, combine the flour, baking powder and soda, cinnamon, ginger, nutmeg, and salt.
- Add one egg at a time to the creamed butter/sugar mixture until each is incorporated fully.
- 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.
- Add the pumpkin and vanilla. Beat until smooth.
- Fill the cupcake liners about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes out of the pan.
These are great with my cream cheese frosting!