Pumpkin Cupcakes recipe
These are rich and indulgent and perfection for the holidays! A great way to cheat on your diet while on vacation, and a wonderful way to appease cranky children.
Ingredients:
For the Cupcakes:
3 cups flour
3 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 cups of pumpkin puree
3 eggs
1/3 cup milk
1 teaspoon vanilla
1 cup brown sugar
1 cup sugar
1 1/2 cups oil
For the Frosting:
1 cup mascarpone cheese
1 cup heavy cream
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
In one bowl combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
In another bowl whisk together the pumpkin, eggs, milk, vanilla, brown sugar, white sugar, and oil.
Add the dry ingredients to the pumpkin mixture and mix just until blended. Do not over mix.
Bake in muffin tins for 20 minutes at 350F. Let cool.
Author:
Back to the Pumpkin Recipes home page.
Reviews and Comments:
The texture of these cupcakes is wonderful. Very smooth and cake-like even though the crowns look more like pumpkin bread.
I followed the recipe exactly since this was my first time making them but next time I will attempt to cut the oil in half and substitute applesauce for the remainder. It's just an awful lot of oil.
I'll also add more spices, as the flavor was just a tad bland. I enjoy the strong flavors in pumpkin pie and will shoot for that sort of flavor.
I did not make the frosting and instead used my own cream cheese frosting since we love the recipe.
For future reference, this recipe made 30 cupcakes. :)
Hands down the best cupcake recipe I've ever found on the internet. The cupcakes turned out great. Wouldn't change anything. Thanks!!! I wish I had a photo to upload, but they went too quickly.
I have made these cupcakes 4 times already in one month! After the first time, everyone kept asking for more :) I did substitute unsweetened applesauce for half the oil that it called for, but other than that it was great!! I will definitely continue to make this recipe!
Very moist and tasty. Did not make icing but willing to make it in the future.
Best cupcakes EVER!! With or without the frosting. Moist and yummy a child pleaser for sure.
Everyone loved them! They were delicious and so moist. The frosting was the perfect touch.
Super easy to make, and so delicious!! Next time I will add a few more spices, but still yummy!
Extremely easy to make, fast and really really good. I did a slight change on the recipie though, i used soya milk instead of normal milk and insted of 3 cups of normal flour i used 1 cup normal flour and 2 of whole wheat flour. I used the silicon muffin forms for it and i got 30 muffins with this recipie... I must confess that less than half the recipie made it to the frosting process.... the muffins didnt survive that long.... thats how good they were.
It is really good, made it for my daughter's party.
It came out so good. I plan on making it every year.
Excellent Recipe. Made on Saturday, gone Saturday Night! 5 Stars.
Loved them! Love the idea of swapping some applesauce for the oil, I will try that next time. I used oat flour, splenda brown sugar, and half refined sugar and half truvia. They came out wonderful!
Great recipe! Cupcakes were moist & tasted great... expect for a bitter after taste??!! I tested my baking powder, soda & flour for freshness & they all seemed fine..what would have caused the bitterness?! Would love to use the recipe again since I have a ton of homemade pumpkin puree to use up but worried that the next batch will be bitter again! Any insight would be welcomed!
These are amazing.
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