Sunday, September 26, 2010


It was the perfect day for pumpkin to make it's debut! Fall has arrived :)
We had the missionaries over for a big chili supper and then,
Pumpkin Pie Cupcakes for dessert!

1 1/2 sticks butter
1 1/2 cups dark brown sugar
1/3 cup plus 3 tablespoons granulated sugar
3 cups cake flour
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
3/4 teaspoon salt
3 eggs
3/4 cup buttermilk
1 can (15 oz.) pumpkin
1 1/2 teaspoons vanilla

1. Preheat oven to 350 degrees.
Prepare muffin tins with cupcake liners
2. Beat the butter and the sugars until light and fluffy. In another bowl mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Combine the buttermilk, pumpkin, and vanilla in a bowl and set aside.
3. Add the eggs to the butter mixture. Alternately add the flour and buttermilk mixtures. Scoop batter into cupcake liners and bake for 18-22 minutes. Allow to cool completely before frosting.
I frosted these cupcakes with cinnamon sugar buttercream, but I think different flavors could work just as well: caramel, maple, chocolate, vanilla. Oh the possibilities!

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