Ingredients
-
2
-
1
-
1 1/2
-
1
-
1 1/2
-
1/2
-
2
-
1
-
1/2
-
1/4
-
-
-
-
-
Directions
Pumpkin Cupcakes,Pumpkin cupcakes with cream cheese icing,DELICIOUS! I made this in a bundt pan and cooked it for about 45 mins. and it came out WONDERFULLY. Also added a little bit of Nutella for a little something extra in the frosting and it was beautiful. Thanks for a great recipe!,These were excellent. They had the delicate soft crumb of a cupcake, but with the less sweet and easy to get out of the pan part of a muffin. I followed other reviewers and added 2 teaspoons of the pumpkin pie spice. It was mild, but just right for me. We thought these were definitely better without the icing, it overpowered it. I got 13 very well risen muffins out of this recipe.
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Steps
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1
Done
|
In Large Bowl, Sift and Whisk Flour,Sugar, Pumpkin Pie Spice, Baking Powder, Baking Soda and Salt. Set a Side. |
|
2
Done
|
in Separate Bowl, Whisk Eggs, Blend in Pumpkin, Buttermilk and Oil. |
|
3
Done
|
Pour Over Dry Ingredients Stir Until Just Moistened. |
|
4
Done
|
Spoon Into Large Paper-Lined Muffins Cups or Spray With Pam. Filling to Top. |
|
5
Done
|
Bake at 375 Oven 18-22 Minutes or Until Cake Tester Inserted in Centre Comes Out Clean. |
|
6
Done
|
Let Cool on Rack. |
|
7
Done
|
Icing: |
|
8
Done
|
in Bowl, Beat Cream Cheese, Butter and Vanilla, Beat in Sugar Until Smooth. Spread on Cupcakes. Decorate With Sprinkles or a Butterscotch Chip on Top. |
|
9
Done
|
Varitation to This Is to Add a Handful of Butterscotch Baking Chips Into the Mix Just Before Baking. |
