FRASER ELISABETH TAN, PHD

Pumpkin Cupcakes

Fall: 'Tis the season - for eating, that is! Thanksgiving and Christmas are on their way, and of course we all just indulged in some luscious Halloween treats! Here is my contribution: pumpkin cupcakes! You can buy canned pumpkin at any grocery store - just make sure to get 100% pure pumpkin, not pumpkin pie mix (that already has sugar and spices in it).

VEG

Ingredients

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp coarse salt
  • 1 tsp cinnamon
  • 1 tsp powdered ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 sticks unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 oz) pumpkin puree

Directions

  1. Preheat oven to 350 degrees. Line two cupcake pans with liners - the recipe says it makes 18 cupcakes, but I squeezed about 22 out of it.
  2. In one bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
  3. In a second bowl, whisk together the eggs, butter, sugar and brown sugar.
  4. Mix the dry ingredients into the wet ones. Mix in the pumpkin.
  5. Fill each cupcake liner about 2/3rds of the way full. Bake 20-25 minutes until a toothpick inserted into the cupcakes comes out clean.