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Spiced Pumpkin Cupcakes Recipe

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This recipe for Spiced Pumpkin Cupcakes, by , is from Sharing Cheri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheri Nowicki
Added: Thursday, April 5, 2007


2 2/3 Cups Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
2 tsp. Ground Cinnamon
tsp. Ground Nutmeg
tsp. Ground Cloves
1 tsp. Salt
2/3 Cup Chopped Walnuts
1 Cup Raisins
1 Can (15oz) Solid Packed Pumpkin
1 Cup Dark Brown Sugar
1 Cup Canola Oil
4 Eggs
1 Batch White Chocolate-Cream Cheese Frosting

Preheat oven to 350. In mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Toss the walnuts and raisins with the dry ingredients. In a large mixing bowl, whisk together the pumpkin, granulated sugar, brown sugar, and oil. Add the eggs, 1 at a time, whisking after each addition. Add the dry ingredients to the wet ingredients in 3 batches, stirring with a large wooden spoon. Mix just until combined. Fill the muffin tins about three-fourths full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean; 20-25 minutes. Cool the tins on a wire rack for 10 minutes. Remove the cupcakes from the tins and cool completely. Frost the cupcakes.

Number Of Servings:
Number Of Servings:
36 Cupcakes




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