and these cupcakes are sooooo yummy! if you love pumpkin, i highly recommend giving these a try! and yes, they are topped with cream cheese icing!!!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnORB0_hNoejHtGppze5HJyTwyEjpLA77GMTA7XNWHgF_4PvPjS1cXEp75mpEC86e7MguR44WjqsbMYNhqRUq3WIILnHZ-Mg7l_qh6ZSPcERbAHXLYCADdVZk4OYztPChXH3hFS86PPi7/s400/Pumpkin-Cupcake-550.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaC32Cd8q2fQw5G51Q9NwjPhj8WMTWayb5o9OSO3J8DHRdwFOu2QxCkGXziwNEc6mwh3dbnYaz8J1ucWCqHOGkFlOGcvEEY8GzpL0JL4nKPq7Fdw3iSCfaUhyphenhyphenELlgoP7Ex-_8ZssXbH6Wm/s400/Pumpkin-Cupcake-detail-550.jpg)
here's the recipe if you are interested:
Pumpkin Cupcakes
makes 24
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup packed light brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted & cooled
4 large eggs, lightly beaten
1 can pumpkin puree (15 ounces)
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter & eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, & a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
happy baking or scrapping!!!
They look yummy!
ReplyDeleteYour layout is fantastic!
Not only does that recipe look yummy, but your layout is gorgeous!!! :) Thanks for the inspiration this morning!! :)
ReplyDeletedelish! what an awesome layout. i so love these fall colors. and what a delish recipe - thx for the fab inspo! love your work! :) m-
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