Prep time: 20 minutes
Cook time: 25 minutes
Makes: 24 cupcakes
Description: These little critters were full of flavor and all the fabulous spices of Fall. The pumpkin kept the cupcake moist and the icing was....to die for...seriously it was. They did not last long at my house.
2 1/4 cups of flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/2 cup oil
1 cup of sugar
1/3 cup of brown sugar
2 eggs
3/4 cup of milk
1 cup of pumpkin puree
Frosting
1 package of cream cheese, softened.
1/4 cup of soft butter
3 cups of powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spices (the above 5 spices)
Directions:
1. Sift together the flour, baking powder, baking soda, and the spices.
2. Beat the oil, sugars, until light and fluffy
3. Add eggs, milk, and pumpkin puree to the oil and sugar mixture.
4. Combine the wet ingredients with the dry.
5. Add pumpkin batter to a cupcake tin. Bake in a preheated oven at 375 for 25 minutes.
6. Combine the frosting ingredients and mix together until fluffy.
7. Frost the cream cheese icing to the cooled cupcakes.
Tips and Tricks
A tub of cream cheese frosting with a tsp of pumpkin pie spices whipped into it works as a great time saver for the frosting .
Variations
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