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Prep 10 mins
Cook 20 mins
I got this from a cupcake cookbook, though of course I forget the name of the cookbook. I'll find it when I get home and edit it in. My coworkers are giving these a big 2 thumbs up: I barely messed with the recipe, which is rare for me, and it came out fantastically. I added a few dashes of nutmeg; feel free to add whatever seasonings you think go well with pumpkin. The original recipe said it makes 1/2 dozen, but they must've been making jumbo muffins: I got 16 moderately-sized cupcakes out of this. If you fill your liners to the top, perhaps you'd get a dozen. I'm filling out the nutritional info for 16 servings.
- Line cupcake tray with paper liners. Pre-heat oven to 350°F.
- Mix dry ingredients together.
- In large bowl, mix oil, milk and eggs. Add pumpkin puree and mix. Add dry ingredients and mix. Scoop batter into cupcake liners, filling ~3/4 full.
- Bake in middle of oven for 18-20 minutes. (Mine were done in 18 minutes, but ovens vary.) Check with toothpick to make sure inside isn't sticky.