PUMPKIN CUPCAKES

November 16, 2013

Endeavors in cupcake frosting can get dicey. With a simple frosting spatula, you can get the minimum job done and likely have no bumps in the road.

I felt the time had arrived in this young cook’s life to inve$t in a piping set. I bought all the necessary parts. Only to get home and realize: I had not bought all the necessary parts. It’s a bit confusing figuring out what you need with metal tips, coupler rings, and so on.

I did have the plastic decorating bags, so I sliced a hole in one of those and went onward. (Nothing more than a glorified ziploc.) Final icing job was passable, but my quest continues. And although the decorating was passable, the cupcakes & frosting are eyes-roll-back-in-your-head DELICIOUS. These were made at a baby shower and I HAD to hunt down who made them and force them to give me all their secrets. (Thanks Beth!)

pumpkin-cupcakes-from-rachel-schultz-5-copyPUMPKIN CUPCAKES
Serves 12 cupcakes

1 cup flour
1 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 eggs
1/2 batch cream cheese frosting (seriously, use this cream cheese frosting and no other one. ever.)

Preheat oven to 350 degrees. Stir together flour, nutmeg, baking powder, cinnamon, baking soda, and salt. In a separate bowl combine pumpkin, sugar, brown sugar, vegetable oil, and eggs. Slowly incorporate dry and wet ingredients together. Divide batter into a lined muffin pan. Bake for 15-18 minutes.

PUMPKIN CUPCAKES from Rachel Schultz

Allow cupcakes to cool completely before frosting.

PUMPKIN CUPCAKES from Rachel Schultz PUMPKIN CUPCAKES from Rachel Schultz PUMPKIN CUPCAKES from Rachel Schultz

5.0 from 1 reviews
PUMPKIN CUPCAKES
 
Author:
Serves: 12 cupcakes
Ingredients
  • 1 cup flour
  • 1 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 eggs
Instructions
  1. Preheat oven to 350 degrees.
  2. Stir together flour, nutmeg, baking powder, cinnamon, baking soda, and salt.
  3. In a separate bowl combine pumpkin, sugar, brown sugar, vegetable oil, and eggs.
  4. Slowly incorporate dry and wet ingredients together.
  5. Divide batter into a lined muffin pan.
  6. Bake for 15-18 minutes.
  7. Allow cupcakes to cool completely before frosting.

Adapted from …Delicious.

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Comments

  • Amber

    I just made these and they are absolutely fantastic. Had a can of pumpkin unused from fall and thought why not. So glad I did! These are amazing enough to make year round.

  • Zuly

    These is the best recipe I have ever tried!! ALL TIME FAVORITE!! :) Thank you so much!

    • Rachel Schultz

      Thanks Zuly!

  • Krista

    Is there a time/ temp for baking as a single cake? Thanks

  • Kay

    Rachel…these sound yummy but I see no mention of the cinnamon in the cream cheese icing, when I used your link here. Am I missing something? What is the correct amt. of cinnamon? Thanks.

    • Rachel Schultz

      Oops that was a typo. Thanks Kay!

  • Gloria

    Thank you for sharing your love of cooking. I stumbled onto your pictures from the AllFreeCrochet site, thru Pinterest, Go figure! But, I am delighted that I did. Well, with all that said, I will be using two of your recipes this holiday. I have been cooking for some Forty years and I still look for new and “Old” ways to make my dishes better. Keep up the good work and Best dishes to you as well.

    • Rachel Schultz

      Thanks so much, Gloria! Happy Thanksgiving.

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