Pumpkin Cupcakes

These are rich and indulgent and perfection for the holidays! A great way to cheat on your diet while on vacation, and a wonderful way to appease cranky children.


For the Cupcakes:
3 cups flour
3 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 cups of pumpkin puree
3 eggs
1/3 cup milk
1 teaspoon vanilla
1 cup brown sugar
1 cup sugar
1 1/2 cups oil

For the Frosting:
1 cup mascarpone cheese
1 cup heavy cream
3/4 cup powdered sugar
1/2 teaspoon vanilla extract


Make the Cupcakes:
1. In one bowl combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
2. In another bowl whisk together the pumpkin, eggs, milk, vanilla, brown sugar, white sugar, and oil.
3. Add the dry ingredients to the pumpkin mixture and mix just until blended. Do not over mix.
4. Bake in muffin tins for 20 minutes at 350F. Let cool.

Make the Frosting:
Mix all the ingredients in a electric mixer until soft peaks form. Top the cupcakes generously.

If you can not find mascarpone or do not have any on hand you can use cream cheese.

Author: Rachael Daylong

Site Map
Published by Starsol