Ingredients: |
Ingredients: 1 cup PLUS 2 Tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 scant cup canned unsweetened pumpkin puree
1/2 cup milk
1 teaspoon pure vanilla extract
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup PLUS 2 tablespoons sugar
1 large egg, room temperature
1 large egg yolk, room temperature
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Directions: |
Directions:Preheat the oven to 350º. Grease the top of a standard 12-cup muffin pan (in case you get some “muffin top” action). Line pan with 12 baking liners. Sift the flour, spices, baking powder, baking soda, and salt into a medium bowl; set aside. In a separate bowl, whisk to combine pumpkin, milk, and vanilla; set aside also.
Using an electric mixer on medium-high, cream butter and sugar together until light in color and fluffy. Turn mixer down to low, and add egg and yolk. Beat well to combine. Next, add 1/3 the flour mixture, then 1/2 the pumpkin mixture, another 1/3 of the flour mixture, the remaining pumpkin mixture, and the last 1/3 of the flour mixture, mixing to combine after each addition. Fill baking liners about 3/4 full (I always use my large cookie scoop for this). If you've filled all 12 baking liners and still have more batter, you can fill a standalone baking cup 1/2 full with batter. Bake 20 to 27 minutes OR until a toothpick inserted in the middle comes out clean (a few tiny crumbs are OK but there should be NO wet batter). Let cool completely. Pipe or spread on cream cheese frosting, and enjoy! |
This recipe for Pumpkin Cupcakes is from