- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3 to 4 cups fresh pumpkin
- 3/4 cups sugar
- 3/4 cups packed brown sugar
- 1/2 cup vegetable oil
- 4 eggs
In a large bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt).
Cut the pumpkin into small cubes. Boil the pumpkin until it is tender. Drain and then puree. I ended up with about 2 cups of pureed pumpkin.
In another bowl, thoroughly mix the wet ingredients ( pumpkin, sugar, brown sugar, oil, and eggs).
Pour the wet ingredients over the dry ingredients. Mix just until all of the dry ingredients have been moistened.
Spoon the batter into cupcake tray. You can line the tray with cupcake papers if you want. I didn’t.
Bake in a 350 °F over for approximate 18 to 20 minutes. Stick a toothpick into one of the cupcakes. If it comes out clean, the cupcakes are finished baking.
Remove the cupcakes from the baking tray. Let them cool, and then decorate.
This recipe make roughly 20 cupcakes.
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