Pumpkin Cupcakes

Tomorrow is Thanksgiving and I just felt compelled to make pumpkin cupcakes with cream cheese frosting. Who doesn’t love homemade cream cheese frosting?!? I was hoping that there would be some left over for dessert after dinner tomorrow but they are gone already!

Makes 12 cupcakes

1 cup pumpkin puree

1 cup sugar

2 eggs, room temperature

1/3 cup canola oil

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. all spice

1/4 tsp. salt

1 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

In a small bowl, mix 1/8 cup of sugar and 1 tsp. cinnamon to sprinkle on top of cupcakes before baking.

Preheat oven to 350

Mix pumpkin, oil, and sugar together. Add eggs one at a time. Add nutmeg, cinnamon, all spice, ginger, and salt. Mix well. In a separate bowl mix flour, baking soda, and baking powder then add slowly to wet mixture.

Scoop into cupcake liners and bake for 18-21 minutes depending on your oven.

Cream cheese frosting – https://rawbasil.wordpress.com/2013/11/28/cream-cheese-frosting/

Image

Facebook – https://www.facebook.com/pages/Living-Green/225911607575346

#cupcakes #organicsbakery #itworks #natural

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