Only 2 days are left until Halloween and I’m very excited!! We will be carving our pumpkins tonight, and I was looking for ideas on the internet and there are sooo many creative ideas, I still can’t decide what am I gonna do with mine, what about you? So what are you baking for Halloween? Have you seen my wicked witch finger cookies that I posted a couple of days ago? They’re awful! I mean, they taste really good but they’re so realistic and creepy, check them out and bake yourself a batch! My niece really enjoyed baking these with me, so you might want to bake these with the kids. It’s good fun! I also made some Halloween chocolate cupcakes and decorated them with white chocolate bones, they’re so fudgy and amazing. Oh yum! I made these pumpkin cupcakes a couple of days ago and I’m very excited to share this recipe with you guys, they’re ultra soft, moist, and flavourful! But be careful you won’t be able to just eat one, they’re way too yummy! I decorated my cupcakes with green sprinkles to make them look like pumpkins, do they look like pumpkins to you? © Little Sunny Kitchen
title: “Pumpkin Cupcakes” ShowToc: true date: “2024-09-19” author: “Lawrence Krumroy”
I just know that you are going to love these pumpkin cupcakes as much as my crew does. These are easy to make, and come together with the perfect amount of spice and sweetness.
Combine dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and spices in a large bowl.Mix wet ingredients. Mix together the pumpkin, eggs, oil, and sugar in a small bowl.Combine wet and dry ingredients. Fold the wet ingredients into the dry and mix until smooth.Bake the cupcakes. Pour the batter 2/3 of the way full in the cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out with just a few crumbs.Frost the cupcakes. Let the cupcakes cool completely and frost.
Pumpkin puree is made by baking pumpkins and contains 100% pumpkin. Pumpkin pie filling is more of a pudding consistency and contains added ingredients like sugar and spices. Double check which can you pick up for ultimate success with this recipe. If you are unable to find canned pumpkin or want to make your own, this Homemade Pumpkin Puree Recipe is easy and can be made in your oven, crockpot, or instant pot.
Beat together butter and cream cheese.Add in the powdered sugar. Beat until smooth then add the vanilla. Smooth the frosting over the cupcakes with an offset spatula.
Whisk the flour in the container or bag it’s stored in.Use a spoon to scoop the flour from its container into a dry measuring cup.Use the flat edge of a spatula to level off.
These can be stored in the freezer for up to three months, unfrosted. Place them in a single layer in your freezer for a few hours and then transfer them to an air tight container and return them to the freezer.
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