Pumpkin Cupcakes
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
24
ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1 teaspoon dried ancho chile powder
- 1 pinch cayenne
- 1⁄2 cup light brown sugar, packed
- 1 1⁄2 cups sugar
- 1 cup unsalted butter, melted
- 4 large eggs, lightly beaten
- 15 ounces pumpkin puree
directions
- Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder, soda, salt, and spices. Set aside.
- Whisk together the sugars, butter, and eggs. The add the dry ingredients and whisk them inches Whish in pumpkin puree. Taste and adjust spices.
- Fill cupcake papers about ½-2/3 full. Bake until they spring back to touch and a cake tester comes out clean, about 15-18 minutes. Transfer to a wire rack and let cool.
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RECIPE SUBMITTED BY
I eat food. Yum.