Pumpkin Cake and Cupcakes

• Serves: 12 cupcakes

• Source

• Contributor: MikeCrute

Top with cream cheese frosting. Because these cupcakes are not very sweet they go very well with a 1:1 recipe of the pumpkin spice variant.

Ingredients

• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

• 1.5 teaspoons of pumpkin spice

• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs
• 3/4 cup (150g) packed light or dark brown sugar
• 1 cup (225g) canned pumpkin puree
• 1 teaspoon pure vanilla extract

Cake

This recipe can be adapted to a cake recipe as well. To do so double the recipe and substitute or add the following ingredients:

• 2 teaspoons of pumpkin spice

• 1.5 teaspoons of cinnamon
• 1 cup brown sugar
• 1 can pumpkin puree
• 1/2 cup white sugar
• 1.5 teaspoons vanilla extract

Bake at 350°F (177°C) for 30-35 minutes.

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
3. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
4. Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides.
5. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cupcakes to cool completely before frosting.

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