pumpkin pie cupcakes

INGREDIENTS

• 1/2 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 egg, room temperature
• 1/2 teaspoon vanilla

FROSTING 

• Cream Cheese Frosting
• Whipped Cream
• Vanilla Buttercream

INSTRUCTIONS

1. Preheat oven to 350F. Line a cupcake pan with 6 paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another large bowl, beat together the pumpkin, oil, brown sugar, sugar, egg, and vanilla.
4. Gradually add the flour mixture to the pumpkin mixture. Mix together until incorporated.
5. Transfer the batter to the cupcake liners, filling about halfway full. Bake 18-20 minutes or until a toothpick inserted in the middle is clean. Cool for about 15 minutes then transfer cupcakes to a wire rack to finish cooling.
6. Once cool, decorate with frosting of choice.
7. If using cream cheese frosting, store in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for about 15-30 minutes before serving to get rid of the chill.
8. If using whipped cream, store in the refrigerator for up to 2 days as the whipped cream will start to deflate.