Recipes

Pumpkin Cupcakes With Cream Cheese Icing

Pumpkin Cupcakes With Cream Cheese Icing
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Enjoy some more pumpkin treats with these pumpkin cupcakes. It's a great, sweet way to end a nice meal.  Click here for Beyond Pumpkin: 10 Great Pumpkin Recipes
Servings
6
servings
Ingredients
  • 2 1/4 cup all-purpose flour, sift before measuring
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 1/3 cup sugar
  • 1 cup mashed or cooked canned pumpkin
  • 3/4 cup milk
  • 3/4 cup chopped walnuts or pecans
Directions
  1. 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.
  2. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
  3. Spoon batter into paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375 degrees for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting (cream cheese and confectioners' sugar).
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