This past Friday, my workplace had a “dessert-off” where employees could bring in their desserts and our three anonymous judges would taste test, determining which dessert they liked the most. My pumpkin cupcakes came in 3rd place.
Pumpkin Cupcakes Recipe
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 can (15 ounces) pumpkin puree (or just use your own homemade puree)
4 large eggs, lightly beaten
- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester (AKA toothpick) inserted in the center comes out clean, 20 to 23 minutes. Transfer to a wire rack; let cool completely.
- Once cool, top with your choice of frosting (I picked cream cheese).
Try it out for yourself and let me know how it turns out!