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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
1 1/2 cups flour |
1 teaspoon cinnamon |
1 teaspoon allspice |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 1/4 cups sugar |
1/2 cup oil |
1/2 cup milk |
2 eggs, lightly beaten |
1 cup pumpkin puree |
Directions:
1. Line cupcake tray with paper liners. Pre-heat oven to 350°F.
2. Mix dry ingredients together.
3. 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.
4. 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.
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