Fall has finally arrived. That means leaves are changing, the air is getting cooler, and pumpkin spice is finally back! This recipe for pumpkin spice cupcakes is the perfect desert to compliment the fall weather, so grab your coziest sweater and get in the kitchen, its pumpkin season!
Here’s what you need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 cup sugar
- 1 cup light-brown sugar
- 1 cup (2 sticks) unsalted butter, melted
- 4 large eggs, lightly beaten
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
- 4 cups powdered sugar
- 1 stick butter, softened
- 3-4 splashes milk
- 2 tablespoons cinnamon
Time to Bake!
- Preheat the oven to 350 degrees. Combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice and salt in a medium sized bowl.
- Whisk brown sugar, granulated sugar, eggs and butter together in a large bowl. Then add the dry ingredients and mix until smooth.
- Whisk the pumpkin puree into the mixture and blend until there are no lumps.
- Distribute the batter evenly among the cupcake liners, filling each about halfway. Bake the cupcakes for 20 to 25 minutes, or until a toothpick can be inserted and removed cleanly. Let cool.
- To make the icing, combine powdered sugar, butter and milk in a small bowl with an electric mixer. Stir in cinnamon and mix until creamy.
- Frost cupcakes when cool.
Enjoy and make sure you tag your final products with @ValleyMag!
