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Sep 23, 2012 09:14 AM

ISO tested pumpkin cupcake recipe

I have tried one recipe that I did not love, however I feel I may have over cooked it. The flavour was good, but they were a touch dry.

Has anyone had success with a recipe that they can share? I want a light, moist cake with lots of pumpkin/spice flavour.


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  1. These are called " muffins" - but they really seem too sweet for that to me. Anyway, these are a huge hit with my family. I like them spicy, so probably double all of that and use golden raisins if you have them. After we bake them, we dip the tops in melted butter and then granulated sugar. Oh so good...

    1. This is the recipe that I've used, and it always gets compliments!

      2 1/4 cups all-purpose flour
      1 teaspoon ground cinnamon
      1/2 teaspoon ground nutmeg
      1/2 teaspoon ground ginger
      1/2 teaspoon ground cloves
      1/2 teaspoon ground allspice
      1 teaspoon salt
      1 tablespoon baking powder
      1/2 teaspoon baking soda
      1/4 cup butter, softened
      1 cup white sugar
      1/3 cup brown sugar
      2 eggs, room temperature
      3/4 cup milk
      1/4 cup oil
      1 1/4 cup pumpkin puree

      Cinnamon Cream Cheese Frosting
      1 (8 ounce) package cream cheese, softened
      1/4 cup butter, softened
      3 cups confectioners' sugar
      1 teaspoon vanilla extract
      1 teaspoon ground cinnamon

      1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
      2. Beat oil, butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
      3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
      4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing