​Pumpkin Cupcakes

Creates 20 Cupcakes
Ingredients 
    Dry
  • 2 1/4 cups unbleached all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons pumpkin spice (recipe below)
  • 1/2 teaspoon salt
    Wet
  • 3/4 cup grandulated sugar
  • 3/4 cup light brown sugar
  • 3/4 cup oil
  • 1/2 cup milk
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 large eggs
Directions
  1. Preheat oven to 350. Line 20 muffin tins.
  2. In medium bowl, combine all dry ingredients well. 
  3. Add all wet ingredients except eggs into large mixing bowl and mix for about a minute. Add 1 egg in at a time till combined. 
  4. Add dry ingredients and mix on medium for 2 minutes. 
  5. I use an ice cream scoop to put a consistent amount into each tin. Bake for 15-20 minutes till toothpick comes out clean. 
  6. Take out of tins to fully cool on wire rack before frosting. 

​Pumpkin Pie Spice

Make 5 Tablespoons
Ingredients 
  • 3 tablespoons ground cinnamon 
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
   Directions
  1. Place all ingredients into small bowl and mix to fully combined. Place in airtight container to store. 

Cinnamon Cream Cheese Frosting

Ingredients 
  • 8 ounces cream cheese, softened
  • 4 tabliespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3 cups powdered sugar (sifted if you want to mix for less time)
  • orange food coloring & sprinkles (optional)
   Directions
  1. In large mixing bowl or bowl of stand mixer beat butter and cream cheese till smooth on medium. Add vanilla and cinnamon. 
  2. Add 1 cup of sugar at a time. Mix long till smooth no lumps. I added a little orange food dye for fun. 
  3. Put in piping bag with large round tip and swirl on fully cooled cupcakes. For a little more fun I added autumn sprinkles.  
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