I'll spare you a long diatribe about why you should make these. You already know you should. And, a week after I made them, they are just as moist and delicious as the day they came out of the oven. Cream cheese frosting optional. They were pretty tasty all by themselves.
Recipe from good ole' Martha here (tweaked just a bit)
Pumpkin Cupcakes
What they're made of:
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 cup light brown sugar
- 1 cup sugar
- 2 sticks butter, melted and set aside to cool (I did this in the microwave in short increments)
- 4 large eggs, lightly beaten
- 1 can pumpkin (check out that retro-as-shit can I found!)
Pumpkin beer pictured is purely for baker's consumption*
How they're made:
- Preheat oven to 350, line cupcake pan
- In a large bowl, whisk flour, baking soda, baking powder, salt, cinammon, ginger, nutmeg and pie spice to combine
- In a separate large bowl, beat brown sugar, sugar, butter and eggs lightly with an electric mixer on low, until smooth
- Whisk in pumpkin puree and beat to combine
- Divide batter among liners, makes around 16 cupcakes
- Bake until a fork/toothpick comes out clean, about 22 minutes
- Allow to cool, then frost should you wish (if you don't frost them, you can pretty easily convince yourself this is a suitable breakfast)
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