- 3 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1.2 tsp ginger
- 1/2 tsp nutmeg
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 1 cup milk
- 1 1/2 cups pumpkin puree
- Cinnamon Butter Cream
- 4 cups powdered sugar
- 1 stick butter, softened
- 1/4 cup milk
- 1 tsp vanilla
- 1 tsp cinnamon
Preheat oven to 350 degrees and line muffin pans with cupcake liners.
In a large bowl combine dry ingredients.
In mixer cream butter, granulated sugar and brown sugar until creamy.
Add eggs one at a time, beating well after each.
Add dry ingredients and milk until combined.
Mix in pumpkin.
Fill cupcake liners 2/3 full.
Bake for 18 minutes or until toothpick inserted in the middle comes out clean. Cool.
Cream together butter, vanilla and cinnamon.
Gradually add powered sugar and milk, creaming together until well combined.
Amount Per Serving: Calories: 324Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 247mgCarbohydrates: 49gFiber: 1gSugar: 34gProtein: 3g
Nutrition isn't always accurate.