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Pumpkin Cupcakes Recipe

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This recipe for Pumpkin Cupcakes is from Communications Bureau Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups All-purpose flour
1 tsp Baking soda
1 tsp Baking powder
1 tsp Coarse salt
1/2 tsp Ground ginger
1/8 tsp Freshly grated nutmeg
1/8 tsp Ground allspice
1 cup Packed light-brown sugar
1 cup Granulated sugar
1 cup (2 sticks) Unsalted butter, melted and cooled
4 Large eggs, lightly beaten
1 can (15 ounces) Pumpkin puree
Directions:
Directions:
Preheat oven to 350º. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

 

 

 

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