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Fall Pumpkin Cupcakes

Fall Pumpkin Cupcakes

Course: Desserts, Kid Friendly

Products: Stand Mixers, Hand Mixers

Ingredients:

Recommended Hamilton Beach Product:  Hand Mixer or Stand Mixer

  • 1 can (15 oz.) pureed pumpkin
  • 1 1/2 cups sugar
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • Cream Cheese Frosting
  • Orange food color
  • Coarse sugar or orange sprinkles
  • 16 pretzels or pieces of green licorice twists

Directions:

  1. Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
  2. In a large bowl, combine pumpkin, sugar, eggs and vegetable oil. 
  3. Add flour, baking powder, pumpkin pie spice, cinnamon and salt.  Stir until blended.
  4. Fill muffin tins 2/3 to 3/4 full.
  5. Bake 18 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
  6. Tint frosting orange.  Frost cupcakes; roll in coarse sugar.
  7. Add a pretzel stick or piece of licorice for the stem.
Serves:  18

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