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Pumpkin Cupcakes

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"A delicious home recipe for pumpkin cupcakes made with brown sugar, canned pumpkin, pumpkin pie spice, and maple syrup. Topped with cinnamon buttercream."
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Ingredients

45 m servings 372
Original recipe yields 22 servings (22 cupcakes)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
  2. Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Combine milk, maple syrup, and vanilla in another medium bowl; stir gently to combine.
  3. Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.
  4. Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
  5. Meanwhile, combine butter, half-and-half, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.

Footnotes

  • Cook's Note:
  • Don't be alarmed if there are little chunks of brown sugar in the cupcake batter. This is normal and actually lends an interesting and appealing touch.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of buttercream frosting. The actual amount of frosting consumed will vary, as there may be some leftover.

Nutrition Facts


Per Serving: 372 calories; 15.9 56.4 2.6 63 208 Full nutrition

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