Simple Pumpkin Cupcakes
Ingredients
- 1 cup Farmer's Market Foods Organic Pumpkin
- 2 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/3 cup brown sugar
- 2 eggs room temperature
- 3/4 cup milk
Instructions
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Preheat oven to 375 F. Line muffin tins with paper muffin liners.
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Beat together 1/2 cup butter, white sugar, and brown sugar with an electric mixer until light and fluffy.
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Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree.
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Sift together the flour, spices, salt, baking powder, and baking soda. Add to the wet ingredients, and stir until incorporated.
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Bake until golden, about 25 minutes. Cool in pans for 5 minutes before removing to cool completely on a wire rack.