Enjoy these Pumpkin Spice Cupcakes this fall. They have warm spices and a hint of pumpkin flavor. They taste great, are moist, and have a creamy frosting on top. A tasty addition to your list of fall desserts!
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground cloves. 1/2 teaspoon ground ginger. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup canned pumpkin puree. 1/2 cup milk. 1 teaspoon vanilla extract.
Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the salt, cinnamon, nutmeg, cloves, ginger, baking powder, and baking soda in a bowl with a whisk. In a different large bowl, beat the sugar and softened butter together until the mixture is light and fluffy. Add the eggs one at a time while beating, and then mix in the pumpkin puree. The dry ingredients should be mixed in first, then the milk. The dry ingredients should be mixed in last. Add the vanilla extract and mix well. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down. Feel free to use any cream cheese frosting or buttercream you like to frost the cupcakes after they are cool. For extra flavor, you can sprinkle some cinnamon or pumpkin spice on top if you want to. Enjoy your tasty pumpkin spice cupcakes that you made yourself!
Prep Time: 15 minutes
Cook Time: 20 minutes
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