Hello, Fall! 

Today marks the first official day of Fall 2016, and what is a better why to celebrate that than by making (and posting) my famous pumpkin cupcakes! I have been making these cupcakes for about 6 years, and each time I make them people always rave about how delicious and moist they are.

So for the first time, I share my recipe with you! And it’s really nothing special at all.

Now a little disclosure before I continue to the recipe: tonight I made these in a more muffin like form, so the pictures included will look different than your cupcakes, and also don’t have any type of frosting. I recommend a cream cheese frosting, a whipped cream topping, or even just simply powdered sugar on top.
So, moving on, here is the recipe! Enjoy!

 

Pumpkin Pie Cupcakes

Ingredients
-1/4 c butter (room temp)
-2 eggs (room temp)
-2 c flour
-1 1/2 tsp baking powder
-1 tsp cinnamon (*I always add a pinch more than this because I love cinnamon)
-1/2 tsp baking soda
-1/4 tsp nutmeg
-1/4 tsp ginger
-1/4 tsp ground clove
-1/4 tsp pumpkin pie spice
-1/4 c shortening
-1 1/2 c sugar
-1/2 tsp vanilla
-1 can of pumpkin
-1 1/4 c buttermilk

Directions
preheat oven to 350

1. In a medium bowl, mix together flour, baking powder, cinnamon, nutmeg, ginger, clove, pumpkin pie spice, and baking soda.

2. In a large bowl, beat butter and shortening with a mixer on high speed for about 30 seconds. Add sugar and vanilla; beat until well blended. Add eggs one at a time, making sure to beat well after each one.

3. Empty can of pumpkin into the butter/egg mixture and blend well.

4. Alternatively add the dry (flour) mixture and the buttermilk into the pumpkin mixture (the large bowl we were working on in the last couple steps). I usually start with dry and end with dry. I honestly don’t know if there is a difference, that is just what I usually do.

5. Pour into a greased or lined cupcake/muffin tin. I made mine into muffins, so I used a large 6-cup muffin tin. I greased them because I ran out of paper liners.

6. BAKE! Put those bad boys in the oven for about 20-25 minutes, or until a toothpick inserted into the middle comes out clean.

-NOTE- These are very moist cupcakes. They might/will flatten down a bit in the cooling process. But do not worry! The flavor, and the smell, will make it all worth it!

7. Frost (or not) and enjoy! After letting them cool, of course.

Here are my muffin versions from tonight (and lets be honest, muffin is just a word to justify eating a cupcake in the morning).