Pumpkin Cupcakes
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Halloween 2004, Special Issue 2004
- Yield Makes 18
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon 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
Directions
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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.
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In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
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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.
I made them on new year family gathering and they are moist and delicious.
I was cooking these with my mom and IT WAS DELICIOUS.
Perfect recipe, I use cinnamon and pumpkin pie spice instead of all the rest.
But the recipe is huge, even bigger than it says. I made the recipe tonight and cut it in half, I still ended up with 12 standard cupcakes.
Awesome. I have been making this recipe for 4 years now in the Fall time. I have people asking for these constantly. The only thing that I have changed is that I do not add the tsp. of ginger. The only reason for that is because I didn't have it on hand the first time I made it and realized they still tasted fantastic. Delicious pumpkin cupcake especially with cream cheese frosting. Perfect!
This recipe is amazing! I made them today and they are delicious. very moist!
EXCELLENT!! Easy , fast and delicious. I did nothing different however ,I got 2 and 1/2 dozen cupcakes using a Food Network full size cupcake pan and filling each cup 2/3 full. I used a butter cream pumpkin flavored frosting, as not eveyrone at work likes cream cheese frosting. They did not last long!! This is a keeper !
I wanted to take a treat for my water aerobics class and this sounded good. They came out perfect. I did one pan of mini size and cooked for 15 minutes and it was right. The remaining I cooked for 20 minutes as directed. I did cook them by convection so the temperature was 325 instead of 350. I piped the frosting using a pastry bag for extra flair. They were a big hit. I will remember this recipe.
I baked these for 20 minutes and the bottoms were burned. I plan to try them again though with a shorter baking time because they were delicious otherwise.
I was worried how these were going to come out because the batter seemed a little dense but they were wonderfully light and airy. I topped with cream cheese frosting and some Halloween decorations from Williams-Sonoma. So pretty and so yummy!
loved this recipe! I rarely bake without my kitchenaid but did this all with just a whisk. Baked perfectly in just 25 minutes and topped with cream cheese frosting. Delish
Perfectly moist and easy! I made mini cupcakes with this recipe- took 8 minutes for convection oven set at 325.
Yum. These were delicious, and not too sweet. They came out to be a consistency similar to a carrot cake. I might cut down on the butter a little bit because my cupcake wrappers were very oily after baking. But they tasted great. I topped with cream cheese frosting and pecans and it was a perfect combination
Yum. These were delicious, and not too sweet. They came out to be a consistency similar to a carrot cake. I might cut down on the butter a little bit because my cupcake wrappers were very oily after baking. But they tasted great. I topped with cream cheese frosting and pecans and it was a perfect combination
I have made this recipe many times, I love it and so does my family! I just made it into a cake version for a church Thanksgiving dinner, and everyone loved it!
It was FABULOUS! Delicious, moist, and soooooo yummy! My family RAVED!
Really good! - I was worried that they would be more like muffins, but they were light like cupcakes should be. The "spice" flavor was stronger than expected, but is evened out by swet cream cheese frosting.
I doubled the recipe and it made 44 cupcakes. I wouldn't recommend doubling because you need a really big bowl and the batter can be hard to work with in such a large amount.
Perfection! These are moist, light and flavorful. Not a bread or pie texture, but a true cupcake texture. I made exactly as the recipe instructs, I simply used a little less ginger, because it isn't my favorite flavor. I also made mini cupcakes instead of regular sized and baked for about 15 minutes instead of the 20 the recipe calls for. These are wonderful and I will definitely make them again.
Perfection! These are moist, light and flavorful. Not a bread or pie texture, but a true cupcake texture. I made exactly as the recipe instructs, I simply used a little less ginger, because it isn't my favorite flavor. I also made mini cupcakes instead of regular sized and baked for about 15 minutes instead of the 20 the recipe calls for. These are wonderful and I will definitely make them again.
The best cupcakes ever, super easy to make and super easy to eat! Does anyone know if I can double or triple this recipe?
The best cupcakes ever, super easy to make and super easy to eat! Does anyone know if I can double or triple this recipe?
made these for a shower, delicious! everyone loved them! they are light, moist and have a perfect pumpkin flavor. it's hard to find a recipe that isn't a muffin or bread-like texture, this one is definitely a cupcake. so these are one of my new go-to recipes from now on! topped them with cinnamon cream cheese frosting, perfect!!
made these for a shower, delicious! everyone loved them! they are light, moist and have a perfect pumpkin flavor. it's hard to find a recipe that isn't a muffin or bread-like texture, this one is definitely a cupcake. so these are one of my new go-to recipes from now on! topped them with cinnamon cream cheese frosting, perfect!!
I thought I totally messed up this recipe.. but actually it came out pretty good.. lol my mistake.. was i didn't add the granulated sugar.. just the brown sugar.. after I was ready to toss them out the window .. but the family loved it.. lol. esp with creamcheese frosting and carmel filling.. so my mistake tasted good.. lol. whew..
I dont understand why some people said it wasnt "pumkpiny" enough. I LOVED these cupcakes and Im not even a fan of pumpkin really. These smelled amazing while baking and tasted even better when they were done!! I think they had fantastic pumpkin flavor too :) I wrote this recipe in my journal to make every year!
Best recipe ever... MUST ADD CHOCOLATE CHIPS!! Frosting doesn't hurt either... I mix betty crocker's triple chocolate and buttercream frostings and marble them on top of the cupcakes.
these are just ok. the texture is more like a fruit bread (banana bread, for example) than a cupcake. there was very little pumpkin flavor. in fact, i could have fooled people that it was carrot cake. they are good if you arent expecting an intense pumpkin flavor
I add chocolate chips and cream cheese frosting and they turn out AMAZING!
Very tasty recipe. I did three batches for treats at a meeting. They disappeared. Cupcakes are light and fluffy. I did them in a mini-muffin tray and it took 14-15 minutes to cook.
these were so light and airy. Deifinately a new favorite. Made the recipe exactly as printed. Brought them to work and they were gone in minutes.
delicious! nice batter, but it made 28 normal sized cupcakes....i will make again, i'm certain
THIS IS BY FAR THE BEST RECPIE THAT I HAVE EVER TIRED. YOU CAN USE IT TO MAKE A PUMPKIN CAKE THAT IS JUST DELICIOUS AS THE CUPCAKES. MY FRIENDS WHO DO NOT LIKE PUMPKIN SEEM TO LOVE THIS RECIPE.
we've made these cupcakes a couple times, and it's now one of my favorite cupcake recipes. you can play around with the spices, and they still turn out well. the cupcakes themselves are not too sweet, more like a muffin when you don't frost them. warning - the recipe makes much more than estimated. we thought we'd have 36 mini cupcakes and ended up with 84!
i've made these several times, and they are delicious! we play around with the spices, etc, and they turn out great every time. warning, the recipe makes a lot more than 18 cupcakes. we thought it would make 36 mini cupcakes, but ended up with 84!
I just made these for Thanksgiving and they were amazing! You didn't even need to frost them. I used fresh nutmeg, and will definitely make these again soon! Yum!!!
I have made these many, many times, and they are a big hit for every gathering. Absolutely delicious with Martha's Cream Cheese Frosting. Last year, I even adapted the recipe for a birthday cake for husband's birthday because they are his favorite.
Wow! These were amazing and really easy to whip up! I will make these again for sure!
Delicious and easy. I added some semi-sweet and bittersweet chocolate chips and it was even better.