Pumpkin Cupcakes

These cupcakes are awesome for Halloween parties or as a delectable dessert on a fall evening. You start with a moist, dense pumpkin cake, which is spiced up deliciously. It’s easy and simple to whip together. Pick up some cute Halloween-themed cupcake papers to make them look super cute (or spook-tactular!). I got the recipe from the amazing moms group on Facebook.

• Ready In: 40 mins
• Yields: 18 cupcakes

Ingredients

• 2  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon allspice
• 1⁄2 teaspoon kosher salt
• 2  large eggs
• 1 1⁄2 cups light brown sugar
• 1⁄2 cup unsalted butter, softened
• 1  teaspoon vanilla extract
• 1  cup pumpkin puree

Directions

1. Preheat the oven to 350 degrees. Line 18 cupcake cups with cupcake liners (I use a 6-cup cupcake/muffin tin and a 12-cup cupcake/muffin tin).
2. In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
3. In a stand mixer, beat together the eggs, brown sugar, butter, vanilla extract, and pumpkin puree until smooth.
4. Keep the the mixer on low and add the flour mixture a little at a time until fully incorporated. Using a large serving spoon is great for this.
5. Divide the batter evenly between the cupcake cups, filling each of them about ¾ full.
6. Bake for 20 - 25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool for 5 minutes and then transfer the cupcakes to a metal rack to cool completely.
7. Then frost the cupcakes with Cream Cheese Frosting.