Pumpkin Cupcakes



  • 2cups flour
  • 1cup white sugar
  • 1 12teaspoons baking powder
  • 1teaspoon baking soda
  • 1 12teaspoons pumpkin pie spice
  • 12teaspoon salt
  • 2eggs
  • 1cup pumpkin puree
  • 12cup buttermilk
  • 14cup vegetable oil
  • Icing

  • 250g cream cheese, softened
  • 1tablespoon butter
  • 1teaspoon vanilla
  • 1cup icing sugar
  • orange sprinkles (optional)
  1. In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
  2. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
  3. Pour over dry ingredients stir until just moistened.
  4. Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
  5. Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
  6. Let cool on rack.
  7. Icing:.
  8. 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. Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.

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