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Wednesday, October 16, 2013

PUMPKIN CUPCAKES

Beware....these scrumptious cupcakes disappear fast!  As you can probably tell from my photo, the kids couldn't wait for the cupcakes to cool so our frosting melted.


Cupcake Batter

1 1/2 cups fresh or canned pumpkin
1/2 cup firmly packed brown sugar
1/2 cup water
1/3 cup canola oil
1 tsp pure vanilla extract
2 1/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup raisins

Cinnamon Frosting

2 cups powdered sugar
1/2 tsp cinnamon
About 1 to 1 1/2 tbs almond or rice milk (or water)


  1. Preheat oven to 350 degrees.  Line 12-cup muffin tin with cupcake liners or coat with nonstick cooking spray.
  2. Mix pumpkin, brown sugar, water, oil, and vanilla with an electric mixer until well blended.
  3. Stir in flour, baking soda, salt, and raisins.
  4. Pour batter into muffin tin and bake 20-25 minutes.
  5. Let muffins cool while you prepare the frosting.
  6. For the frosting, mix powdered sugar, cinnamon, and your choice of liquid.  Start with 1 tbs of liquid and add more based on the consistency you want.
*If you try this recipe, please share your feedback below.

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