Pumpkin Cupcakes With Cream Cheese Icing

Name: Pumpkin Cupcakes With Cream Cheese Icing
Ingredients: 2 1/4 cup all-purpose flour, sift before measuring; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 cup butter, softened; 1 1/3 cup sugar; 1 cup mashed or cooked canned pumpkin; 3/4 cup milk; 3/4 cup chopped walnuts or pecans

Lauren Gordon|Sept. 26, 2013 2:06 pm EST

2.5 (2 ratings)

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Enjoy some more pumpkin treats with these pumpkin cupcakes. It's a great, sweet way to end a nice meal. Click here for Beyond Pumpkin: 10 Great Pumpkin Recipes

Servings

6

Ingredients

2 1/4 cup all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/3 cup sugar
1 cup mashed or cooked canned pumpkin
3/4 cup milk
3/4 cup chopped walnuts or pecans

Directions

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375 degrees for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting (cream cheese and confectioners' sugar).