Pumpkin cupcake recipe with optional cream cheese frosting. Scroll down to see more pumpkin cake recipes and desserts. Cook Time: 25 minutes Total Time: 25 minutes Ingredients: •2 1/4 cups all-purpose flour, sift before measuring •1 tablespoon baking powder •1/2 teaspoon baking soda •1/2 teaspoon salt •3/4 teaspoon ground cinnamon •1/2 teaspoon ground ginger •1/2 teaspoon ground nutmeg •1/2 cup butter, softened •1 1/3 cups sugar •2 eggs, beaten until frothy •1 cup mashed cooked or canned pumpkin •3/4 cup milk •3/4 cup chopped walnuts or pecans Preparation: 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. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting, whipped cream, or leave plain. Makes about 24 cupcakes. Cupcake Recipes, Pumpkin Cakes, Pumpkin Cupcakes, Cupcakes Recipe, Maple Cream, Cheese Frostings, Baking Soda, Cream Cheeses, Cream Cheese Frosting
Pumpkin Cupcakes with Maple Cream Cheese Frosting---because fall is in full effect and I never want it to end!