Pumpkin Pie Cupcakes Recipe

by katerina on November 16, 2009

Who doesn’t love the seasonal pumpkin flavour that appears in the Fall?  Pumpkin flavour is generally associated with Pumpkin Pie Spice, a mixture of cinnamon, nutmeg, ginger, and cloves.  The pumpkin itself complements those spices but has quite a mild flavour.  These flavours are the basis for the pumpkin cupcake recipe which I found on Meet Me in the Kitchen.

The last time I made cupcakes I got scolded for not including icing.  Muffcakes, I believe was the expression used. So this time I made a pumpkin spice buttercream to go with the cupcakes.  More pumpkin pie spice, how can you go wrong?

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Pumpkin Pie Cupcakes

(12 cupcakes)
Adapted from Meet Me in The Kitchen

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 eggs
1 cup pumpkin puree
1/2 cup canola oil
1 cup sugar
1 batch pumpkin pie icing or whipping cream.
a pinch of nutmeg for garnish

Preheat oven to 350F. In a medium bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. In a large bowl or stand mixer beat together eggs, pumpkin, oil, and sugar. Stir dry ingredients into wet being careful not to over mix.

Grease a muffin tin and line with muffin cups. (You can skip this step if you are using a silicon muffin tray.) Pour batter into tray 1/2 to 1/3 full. Bake for 12-22 minutes or until a toothpick comes out clean. Cool completely before frosting. Frost with pumpkin pie buttercream or a dollop of whip cream. Sprinkle with nutmeg.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time:35 minutes
Calories(approximate per serving): 226

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