Pumpkin Cupcakes
I"m falling for these all these spices! Perfectly moist cupcakes for any fall occasion: Halloween, Thanksgiving, after dinner ;)
Pumpkin Cupcakes
Eggs 4
Brown Sugar 1 1/2 cups
Vegetable Oil 1 cup
Syrup 2 tablespoons
Vanilla Extract 1/2 teaspoon
Canned Pumpkin 15 ounces
All-purpose Flour 2 cups
Baking Soda 1 teaspoon
Baking Powder 2 teaspoons
Cinnamon 2 1/2 teaspoons
Nutmeg 1 1/2 teaspoons
Allspice 1/2 teaspoon
Ground Ginger 1/4 teaspoon
Salt 1/2 teaspoon
Oven: 350 degrees
Whisk the eggs, brown sugar, vegetable oil, syrups, vanilla and pumpkin in a large bowl.
Add remaining ingredients and whisk together completely.
Fill your cupcakes a little over 3/4 full (use cupcake liners).
Bake for 19-20 minutes; until a tooth pick comes out without any wet batter.
Let cool completely and frost with Browned Butter Cream Cheese frosting!
