Pumpkin Cupcakes
Even pumpkin-haters will love these!
Servings: 24
Calories: 256kcal
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
Instructions
- 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.