Pumpkin Spice Cupcakes Recipe
Pumpkins are a squash-like fruit that ranges in sizes from under a pound to as large of over a thousand pounds. They are commonly carved into jack-o’-lanterns for Halloween, made into pies, and eaten as a side dish at the Thanksgiving dinner table. The work pumpkin comes from the word pepon, which is Greek for “large melon”. The French adapted it to the word pompon which the British changed to pumpion. The American colonists changed it to the work we use today “pumpkin”. But the truth be know, it does not matter how you name it, all I care about is that the pumpkin is fresh.
In the fall when the pumpkins start showing up in the stores in my house the muffin tins also appear. This also bring the question from the family. “Are you baking for here or to go?”. I have learned to double the recipe so I can do both.
Pumpkin Spice Cupcakes
½ – cup butter, room temperature
1 ¼ – cup white sugar
2 – eggs, slightly beaten
2 ¼ – cup all purpose flour
1 ½ – teaspoon baking power
½ – teaspoon baking soda
2 – teaspoon cinnamon
½ – teaspoon ground ginger
½ – teaspoon ground clove
½ – teaspoon ground nutmeg
1 – cup pumpkin
Preheat oven 350º
Step 1: In a large bowl cream the butter.
Step2: Gradually add the sugar and mix completely
Step 3: Sift together the dry ingredients then slowly add to the butter mixture. Add a little at a time to be sure all is mixed well.
Step 4: Add in the pumpkin and mix.
Step 5: Place mixture into muffin tins filling about ¾ full.
Bake 16 to 20 minutes. Makes 12 cupcakes