Robins Moist And Yummy Pumpkin Cupcakes Recipes

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ROBIN'S MOIST AND YUMMY PUMPKIN CUPCAKES

This made from scratch pumpkin cupcake recipe is moist, fluffy and melts in your mouth. It has all of the comforting fall spices you'd expect. I love cupcakes for large gatherings because they're easy. I think this recipe would be great for a fall party, tailgate or even at Thanksgiving. The cream cheese frosting is a great...

Provided by Robin Shafer

Categories     Cakes

Time 35m

Number Of Ingredients 15



Robin's Moist And Yummy Pumpkin Cupcakes image

Steps:

  • 1. Preset oven to 350. Can make 24 cupcakes or use a large jelly roll pan and cut into bars.
  • 2. Use mixer or by hand, mix eggs, white sugar and vegetable oil until blended. Add baking soda, baking powder, pumpkin pie spice, cinnamon, salt and pureed pumpkin; blend until smooth.
  • 3. Slowly add in flour.
  • 4. Spray a quick spray of non-stick cooking spray into each paper liner for easy removal.
  • 5. Ladle (using a soup ladle or large spoon), pumpkin cupcake batter into 24 cupcake liners. Evenly distributing batter until gone.
  • 6. Bake at 350 for 25-30 minutes or until toothpick comes out clean.
  • 7. If making the icing... Cream together the softened cream cheese and butter. Stir in vanilla and add confectioners powdered sugar a little at a time until smooth. *Note: if in a hurry or for convenience use cream cheese or whipped cream pre-pacakged icing.
  • 8. Spread on top of cooled cupcakes or cooled bars. Cut into squares. YUMMY!

4 eggs
1 2/3 c white sugar
1 c vegetable oil
2 tsp baking powder
2 tsp baking soda
2 tsp pumpkin pie spices
2 tsp ground cinnamon
1 tsp salt
1 can(s) 15 oz pureed pumpkin (not pie mix)
2 c all-purpose flour
*OPTIONAL ICING
1 pkg 3 ounce packaged cream cheese softened
1/2 c butter softened
1 tsp vanilla extract
2 c confectioners/powdered sugar

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