Dash of Hang
Pumpkin Spice Cupcakes
I don't care what anyone says about pumpkin spice. It's delicious and should be celebrated. Anyone who says otherwise, clearly hates the amazingness of autumn. Seriously, what spice can just fully engulf your body and transcend you to a place of cool crisp air and falling leaves in hues spanning from red to yellow? I'm not a latte person, but I'm sure those pumpkin spice lattes all over Instagram and Pinterest are absolutely delicious as well. Just give me pumpkin everything!
These cupcakes are so incredibly moist! If pumpkin pie was in cake form, it would be these cupcakes. They're delicious as regular sized cupcakes, but I'm a huge fan of bite-sized cupcakes, so I tend to make mini-cupcakes over regular sized ones. Sorry, just love being able to snatch it up, pop the entirety in my mouth, and walk away, no one the wiser. Enjoy these little morsels of autumn goodness!
**Baker's note: I topped these with this light and fluffy Whipped Brown Sugar Frosting.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 + 1/2 teaspoons pumpkin pie spice
1/2 cup canola or vegetable oil
2 large eggs
3/4 cup packed light or dark brown sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
Preheat the oven to 350°F. Line cupcake pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined.
Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined.
Spoon the batter into the liners, fill only 2/3 full.
Bake for 20-22 minutes (for regular sized cupcakes), 10-12 minutes (for mini-cupcakes), or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting.