Pumpkin cupcakes recipe Cooking method
Pumpkin cupcakes recipe Ingredients:
• 2 1/4 cups all-purpose flour, sift before measuring
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten until frothy
• 1 cup mashed cooked or canned pumpkin
• 3/4 cup milk
• 3/4 cup chopped walnuts or pecans
Sift together the flour, baking powder, baking soda, salt, ginger,
cinnamon, and nutmeg into a bowl. Cream butter and sugar until light
and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted
dry ingredients alternately with the milk, blending until batter is
smooth after each addition; stir in chopped walnuts or pecans. Spoon
batter into well-greased and floured or paper-lined muffin pan cups.
Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden
pick or cake tester inserted in center comes out clean. Frost with
cream cheese frosting, whipped cream, or leave plain. Makes about
24 cupcakes.
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