Pumpkin Spice Cupcakes

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

Total Time

45min

4.2

4 Ratings

Author: Betty's Kitchen

Servings:

Ingredients

•

1 1/2 cups

All-Purpose Flour

•

2 tsp

Pumpkin Pie Spice

•

2 tsp

Baking Powder

•

as needed

Salt

•

1 cup

Pumpkins , cooked

•

2 Tbsp

Molasses

•

1 tsp

Vanilla Extract

•

1/2 cup

Butter , softened

•

1/2 cup

Caster Sugar

•

4 Tbsp

Brown Sugar

•

Eggs

Cooking Instructions

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

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.

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

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.

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.

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.

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

Nutrition Per Serving

CALORIES

190

FAT

8.3 g

PROTEIN

1.8 g

CARBS

27.5 g