Sunday, April 12, 2015

Pumpkin Spice Cupcake/Chocolate Muffins

Basic Pumpkin Cupcakes
from Sally's Baking Addiction

Makes 14 cupcakes

1 3/4 cups (220g) all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 heaping tsp ground cinnamon
2 tsp pumpkin spice
1/2 cup (100g) dark brown sugar
2 large eggs
1 cup (227g) pumpkin puree
1/2 cup vegetable oil
1/3 cup milk
1 tsp vanilla extract


  1. Preheat oven to 350°F. Line cupcake pan with liners.
  2. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice until combined. 
  3. In another bowl, whisk brown sugar and eggs until combined. Add in pumpkin puree, oil, milk, and vanilla extract until combined. 
  4. Pour the wet into the dry ingredients and stir until just mixed. DO NOT OVERMIX.
  5. Divide batter evenly into 14 cups. Bake for 18 - 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.


  1. To make mini cupcakes, bake for 11 minutes.
  2. To make chocolate chip pumpkin muffins, fold in 1/2 cup of mini chocolate chips.
  3. To frost the cupcakes, use my ginger cream cheese frosting

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