Pumpkin cupcakes are the yummiest excuse to buy an extra large pumpkin (and spices) this fall! It’s also ideal to show off the family pumpkin puree recipe.
If you could wrap up fall and eat it, it would taste like pumpkin spiced deliciousness. What better way to get a mouthful of this delectable combo than pumpkin cupcakes? They're the perfect vehicle to deliver mind-blowing flavor to your mouth and the food version of a pumpkin-spiced latte. Sneak them into lunchboxes and add them to your dessert charcuterie board over Thanksgiving. The trick to the ideal pumpkin cupcake is using a foolproof, simple pumpkin cupcake recipe.
Before you get started, be sure to set your oven to 325 Fahrenheit. Also, if you're a purist and want to use homemade pumpkin puree, this would be the time to whip that baby up!
Line your cupcake tin with liners and set the oven to 325 degrees Fahrenheit.
In a bowl, add all the dry ingredients. Start with the spices: cinnamon, ginger, clove, nutmeg, and allspice. Sift in your flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar together until light and fluffy. Use an electric beater for the best results. Now add the eggs one by one until fully incorporated. Use a spoon to mix in the vanilla essence and pumpkin puree, or use the beater on its lowest setting.
When the mixture is fully combined, fill the cupcake liners 3/4 and bake for 20 to 25 minutes. You'll know it's ready when a toothpick comes out clean and the cupcake springs back when you lightly press the top.
Simply mix all the frosting ingredients together and wait for the cupcakes to cool before frosting commences.
Save has some good tips on how to make the most of your fall pantry. Whether it's using some leftover pumpkin to make a great homemade pumpkin puree or how to make your pumpkins last longer, there's a money-saving tip for you!