Pumpkin Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
- This recipe is vegetarian
- Produce
- Ginger, ground (1 teaspoon)
- Pumpkin puree (1 can)
- Cooking & Baking
- All-purpose flour (2 cups)
- Allspice, ground (1/4 teaspoon)
- Baking powder (1 teaspoon)
- Baking soda (1 teaspoon)
- Brown sugar, packed light (1 cup)
- Cinnamon, ground (1 teaspoon)
- Granulated sugar (1 cup)
- Nutmeg (1/4 teaspoon)
- Salt, coarse (1 teaspoon)
- Dairy
- Butter, unsalted (1 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
89.4Rating
1-100
1-100
40Tweets
1,181Facebook
Likes
Likes
23,056StumbleUpon
Views
Views
2,293PinterestPins
Recipe Stats
Published August 13, 2011 (1 year ago).
45 people saved this recipe.
