I love fall flavors!
I taught a class with my baking group this past weekend on Fall cupcakes. One of the cupcake flavors was a spicy pumpkin cupcake. Although I do not like pumpkin pie I really enjoy these cupcakes. They are super moist and sort of reminds me of a spice cake, which is another one of my favorites.
Usually, I make this cupcake with a maple frosting but this time I went with a cream cheese icing with a hint of cinnamon. For something a lil extra, I added candied pecans.
Spiced Pumpkin Cupcakes
- 2 2/3 cups all-purpose flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- ¼ tsp. freshly grated nutmeg
- ¼ tsp. ground cloves
- 1 tsp. salt
- 1 can (15 oz.) solid-packed pumpkin (about 1 3/4 cups)
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 1 cup vegetable oil
- 4 eggs
- Preheat an oven to 350°F. Line three 12-cup muffin tins with cupcake liners.
- To make the cupcakes, in a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition.
- Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.
- Fill the muffin tins about three-fourths full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, about 20 to 25 minutes.
- Transfer tins to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely.