March 30, 2020

Pumpkin Cupcakes

When I found this recipe in Relish magazine, I knew it would be the perfect way to use up a can of pumpkin languishing in my cupboard. I enlisted Gem to help, and she was excited at the prospect of cupcakes. Until she heard they were pumpkin. Then she refused to help. However, she relented after some threats of banning her from electronics the rest of the day. 😄

She practically gagged at the smell of the pumpkin, but once the cinnamon was added, she agreed the batter smelled good. Then she discovered it tasted even better—both the batter and the baked cupcakes. She couldn’t even taste the disgusting pumpkin. 🤣 Now whenever she turns her nose up at something new, I remind her that she once thought pumpkin cupcakes would be awful. 😉

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Pumpkin Cupcakes

Even pumpkin-haters will love these!

Course Dessert

Cuisine American

Keywords adult-approved, cake, kid-friendly, sweet

Prep Time 35

Cook Time 25

Servings 24

Calories 256kcal

Author Lynne

Equipment

Mixer

Ingredients

½ cup butter or margarine
1⅓ cups brown sugar
2 large eggs
1 cup canned pumpkin or cooked & mashed pumpkin
1 tbl baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¾ cup milk
2¼ cups all-purpose flour
¾ cup chopped walnuts or pecans optional

Directions

Preheat oven to 375° Insert paper liners into 24 cupcake cups.
Cream butter and brown sugar on medium speed until well mixed. Beat in eggs and pumpkin.
Blend in baking powder, baking soda, salt, and cinnamon.
Turn mixer on low and pour in milk. Mix until smooth.
Add flour one cup at a time, mixing until well-blended. Stir in nuts.
Spoon batter into cupcake liners, filling each about two-thirds full.
Bake 25 minutes or until a toothpick stuck in the center comes out clean.
Remove cupcakes from pans and let cool on a rack. Frost.