Pumpkin Cupcakes
1 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/4 t. pumpkin pie spice
1/2 c. packed light brown sugar
1/2 c. granulated sugar
1/2 c. butter (melted and cooled)
2 large eggs
1 c. pumpkin puree
1. Preheat oven to 350 degrees & put cupcake liners in the pan.
2. Mix flour, powder, soda, salt, & pumpkin pie spice in medium size bowl. Set aside.
3. In large bowl, cream butter and both sugars with the eggs.
4. Add dry ingredients to the sugary butter.
5. Mix in the pumpkin until creamy consistency.
6. Fill cupcake liners about 2/3 or 3/4 full.
7. Bake for about 20 minutes until springy to touch and toothpick in center comes out clean. (The minis took about 13 minutes).
1 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/4 t. pumpkin pie spice
1/2 c. packed light brown sugar
1/2 c. granulated sugar
1/2 c. butter (melted and cooled)
2 large eggs
1 c. pumpkin puree
1. Preheat oven to 350 degrees & put cupcake liners in the pan.
2. Mix flour, powder, soda, salt, & pumpkin pie spice in medium size bowl. Set aside.
Advertisement:
3. In large bowl, cream butter and both sugars with the eggs.
4. Add dry ingredients to the sugary butter.
5. Mix in the pumpkin until creamy consistency.
6. Fill cupcake liners about 2/3 or 3/4 full.
7. Bake for about 20 minutes until springy to touch and toothpick in center comes out clean. (The minis took about 13 minutes).
