Dessert
Pumpkin Cupcakes

Preheat oven to 350 degrees.

Cupcake Ingredients:

•  3 cups – all purpose flour 
• 1 tablespoon pumpkin pie spice
• 2 ½ teaspoons baking soda
• 1 teaspoon baking powder 
• 1 teaspoon salt
• 1 ¼ cups granulated sugar
• ¾ cup vegetable oil
• ½ cup buttermilk
• 1 can (15 oz.) pumpkin puree
• 4 eggs

Frosting Ingredients:

• 1 package (8 oz.) cream cheese, softened
• ¾ cup (1 ½) sticks unsalted butter, softened
•  1 box (16 oz.) confectioners' sugar
• 1 ½ teaspoons vanilla extract
• 2 tablespoons milk
• Orange decorating sugar
• Pretzel sticks and rods

Cupcake Directions: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside. Beat sugar, vegetable oil, buttermilk, pumpkin puree, and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined. Divide batter among liners, filling each about 2/3 full. Bake at 350° for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.

Frosting Directions: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioners' sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar. Add pretzel sticks or rods as stems.

Skill Level: Medium

Prep Time: 40 Minutes

Cook Time: 18 minutes

Recipe compiled by iMOM staff.

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