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Pumpkin Cupcakes #Recipe

Ingredients

  • 1 stick unsalted butter softened or melted
  • 1 cup Dark Brown Imperial Sugar
  • 1 cup Imperial Granulated Sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp all-spice
  • 1 can 15 oz pumpkin puree
  • 2 tsp Crystallized Ginger plus extra for frosting toppers - Optional

Instructions

  1. Mix together until smooth: brown & granulated sugars, butter, vanilla and eggs
  2. Add in and blend until smooth: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger and all-spice. Once smooth, blend pumpkin into the batter.
  3. Fold in crystallized ginger.
  4. Fill cupcake liners about half way, bake at 350* for 20-25 minutes.
  5. **Note: I frosted with store-bought cream cheese frosting & topped with crystallized ginger.