11 INGREDIENTS • 7 STEPS • 45MINS

Pumpkin Spice Cupcakes

Name: Pumpkin Spice Cupcakes
Total time: PT2700.0S
Yield: 12
Ingredients: 1 1/2 cup All-Purpose Flour; 2 teaspoon Pumpkin Pie Spice; 2 teaspoon Baking Powder; 1/4 teaspoon Salt; 1 cup Pumpkin; 2 tablespoon Molasses; 1 teaspoon Vanilla Extract; 1/2 cup Butter; 1/2 cup Caster Sugar; 1/4 cup Brown Sugar; 2 Egg

Recipe

4.2

4 ratings

These are great for fall parties, Halloween, and Thanksgiving, as well as any time of the year!

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Betty's Kitchen

I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.

https://www.youtube.com/user/bettyskitchen

These are great for fall parties, Halloween, and Thanksgiving, as well as any time of the year!

45MINS

Total Time

$0.63

Cost Per Serving

Ingredients

Servings

12

us / metric

1 1/2 cups

All-Purpose Flour

2 tsp

Pumpkin Pie Spice

2 tsp

Baking Powder

as needed

Salt

1 cup

Pumpkin, cooked

2 Tbsp

Molasses

1 tsp

Vanilla Extract

1/2 cup

Butter, softened

1/2 cup

Caster Sugar

4 Tbsp

Brown Sugar

2

Eggs

Nutrition Per Serving

VIEW ALL

Calories

190

Fat

8.3 g

Protein

1.8 g

Carbs

27.5 g

Love This Recipe?

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Betty's Kitchen

I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.

https://www.youtube.com/user/bettyskitchen

Cooking InstructionsHide images

step 1

Preheat oven to 350 degrees F (180 degrees C).

step 2

In a medium-sized mixing bowl, stir together All-Purpose Flour (1 1/2 cups), Pumpkin Pie Spice (2 tsp), Baking Powder (2 tsp) and Salt (as needed). Set aside.

step 3

In a small mixing bowl, stir together Pumpkin (1 cup), Molasses (2 Tbsp) and Vanilla Extract (1 tsp). Set aside.

step 4

In a large mixing bowl, use an electric mixer on medium speed to beat Butter (1/2 cup) Caster Sugar (1/2 cup) and Brown Sugar (4 Tbsp) until light and fluffy. Continue to beat, adding Eggs (2), one at a time, beating well after each egg is added.

step 5

Add a portion of the flour mixture, alternately, with a portion of the pumpkin mixture to the batter, and continue to beat until all ingredients are combined. Scrape down the sides of the bowl as needed.

step 6

Line a 12-well cupcake tin with paper liners. Use a ¼-cup ice cream scoop to fill the tin with batter. Bake cupcakes in the preheated oven until a toothpick inserted in the center comes out clean.

step 7

Let cool, and then frost, if desired. Serve and enjoy!

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