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Pumpkin Cupcakes Recipe

   
 

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     Pumpkin Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   18
Preptime   1 hour

Ingredients
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 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

Instructions
Preheat oven to 350 degrees. 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.
ICING- ingredients - 1 box of powdered sugar (sifted), 1 8 ounce container of cream cheese, 1/2 a stick of butter softened directions - mix all of the ingredients together with a mixer


Originally Submitted
10/22/2009





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